There was a time in my life when my younger sister and I lived together, and we ate chicken and rice every night. We usually threw in some onions and green bell peppers, and there was always cheddar cheese on top. We would start with a small helping and then we would go back for more, and more and more, because we are sisters, and we are the same. We usually drank Bacardi and Diet Coke as well, and we watched stupid television. I can actually taste all of this as I type. Especially the rum.
This cheesy rice casserole reminded me a little of our chicken and rice nights. Maybe because it was very simple to make? Comfort food at it's best? Or maybe because it's a casserole, and my sister and I come from the Land of Casseroles (aka Midwest). All I know is I LOVED this. It's the perfect thing to make if you have a lot of leftover rice (or if you have the "boil in a bag" kind like me). And while I added finely diced broccoli and peas, you could really throw anything in here. Cubed ham, bell peppers, onions, chicken, etc. The result will be the same delicious, cheesy dish. I used a can of coconut milk, but I'm sure you could substitute that with 2 cups of regular milk, however I loved the subtle flavor the coconut milk offered. Make this tonight! And drink some rum with your sister.
(Serves 8-10)
Printable recipe
2 cups cooked rice
2 cups broccoli, finely diced
1 cup frozen peas, thawed
1 13.5 oz. can coconut milk
1/2 cup cream cheese, softened
1/2 cup grated cheddar
Salt and pepper
Preheat oven to 400 degrees. In a large bowl, mix together rice, broccoli, peas, coconut milk and cream cheese. Season to taste with salt and pepper. Place mixture in a 9x13 baking dish, and sprinkle with grated cheddar. Bake for 15-20 minutes, until cheese is bubbly and golden.
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