Savory Rice Casserole

My husband is a rice man. He loves rice and can eat it three times a day. The homegirlz are rice girls. If they know there's left over rice in the fridge, they will ask for rice and eggs, yes I know, it's gross but not lethal. Rice is ok, but I'm a pasta girl. I just like it for lunch or dinner, I wouldn't eat with eggs for breakfast - ever! So you see, I'm the odd person out.


To keep a somewhat even balance in our home I have to cook rice as a side dish occasionally. I came up with this easy and VERY tasty side dish. Spinach or broccoli can easily be added to adapt this dish to your taste.


Cook 3 cups of white white and allow to cool slightly.


Pre-heat oven to 350 degrees. Spray an 8x8 casserole dish with non-stick cooking spray.


Melt 2 to 3 tablespoons of butter in a skillet over medium heat. Once butter is melted, saute 1 onion chopped and 1/2 green bell pepper chopped. Season the onions and peppers with cayenne pepper. Add in 2 cloves of minced garlic and 1/2 cup of sun-dried tomato pesto. Stir to combine and remove from heat.

In a large bowl, whisk 2 eggs and 1 cup of milk. Add cooked rice and 2 cups of shredded sharp cheddar cheese. Stir to combine. Fold in the onion mixture and turn into prepared casserole dish.

Bake in pre-heated 350 degree oven for 30 minutes.

Enjoy!