Difference between revisions of "Tex-Mex Rice"
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* 2 cups grated [[Cheddar]] cheese, divided | * 2 cups grated [[Cheddar]] cheese, divided | ||
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# Cook [[onion]], [[green bell pepper|green pepper]] and [[celery]] in [[butter]] until vegetables are soft but not brown. | # Cook [[onion]], [[green bell pepper|green pepper]] and [[celery]] in [[butter]] until vegetables are soft but not brown. | ||
# Add [[salt]] and [[garlic powder]]; cook 2 to 3 minutes to develop color. | # Add [[salt]] and [[garlic powder]]; cook 2 to 3 minutes to develop color. | ||
Latest revision as of 18:25, 29 June 2012
Description
Makes 6 servings.
Ingredients
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- ½ cup chopped celery
- 2 tablespoons butter or margarine
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 3 cups cooked rice
- 2 eggs, beaten
- 1½ cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
Procedures
- Cook onion, green pepper and celery in butter until vegetables are soft but not brown.
- Add salt and garlic powder; cook 2 to 3 minutes to develop color.
- Add rice. Simmer, stirring occasionally, until flavors are blended.
