Friday, August 5, 2011

Green Chile Rice Casserole {Vegan}

Day 217.

Brown rice with just about any toppings added or mixed in is one of our go-to lunches. One of my favorites is baked tofu on plain brown rice. This green chile rice casserole is pretty simple and could be delicious.

Green Chile Rice Casserole
Adapted from Green Chile Rice Casserole.
  • 16 ounces brown rice
  • 7 ounces green chiles
  • 1 teaspoon salt
  • 1 cup cheddar cheese (Daiya vegan cheddar-style, if desired)
  • 1.5 cups sour cream (vegan, if desired)
Place rice, water in the amount recommended by your cooker, chiles and salt in your rice cooker. Cook on brown rice setting. Five minutes before cycle completes, mix in cheese and sour cream. Allow cycle to complete.

Alternate stovetop directions: cook the rice according to package directions. In large mixing bowl, mix remaining ingredients. Stir mixed ingredients into cooked rice.

The Results
This was pretty good, not super duper fantastic, though.. I added some cooked Quorn chicken to the kids' meals and they seemed to like that even better.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday, Fresh Food Friday and I'm Lovin' It.

1 comment:

  1. Looks delish.

    We'd love you to share your recipes with us at
    Simply Delish Saturday