| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Main dish, Cheese/eggs, Vegetarian, Time-saver |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced green onions |
| 1 |
tb |
Butter or margarine |
| 6 |
|
Eggs; beaten |
| 1/2 |
c |
Milk |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Hot pepper sauce |
| 2 |
c |
Cooked rice |
| 1 |
md |
Tomato; chopped |
| 1 |
cn |
Chopped green chilies (4 oz) |
| 4 |
oz |
Shredded Cheddar cheese |
INSTRUCTIONS
Cook onions in butter until tender in 10-inch skillet over medium-high
heat. Beat eggs with milk, salt, and pepper sauce. Stir in rice, tomato,
and chilies. Pour into skillet. Reduce heat to medium-low. Cover; cook
until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover,
remove from heat, and let stand about 10 minutes.
Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large
bowl; whisk to blend. Stir in rice, tomato, cheese, chilies, and onions.
Pour into greased 10-inch baking dish. Bake at 375 degrees 30 minutes or
until knife inserted in center comes out clean.
Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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