Difference between revisions of "Tex-Mex Rice"
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[[Category:Cottage cheese Recipes]] | [[Category:Cottage cheese Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
| − | [[Category:Mexican Recipes]] | + | [[Category:Mexican cuisine]] |
| + | [[Category:Recipes Recipes]] | ||
[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Side Dish Rice Recipes]] | [[Category:Side Dish Rice Recipes]] | ||
Revision as of 15:01, 8 May 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
Directions
- 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.
