Cheesy Baked Rice isn’t going to win any culinary awards, but Chef Joshna Maharaj likes it as a use-it-up dish when you’ve got extras of ingredients like bell pepper, cheese and/or rice. You can also add in some onion and garlic if you’ve got it.
Serves 2-4 as a side dish
1 cup cheddar cheese, grated
1 bell pepper, cored and diced small
1 Tbsp olive oil
1 cup rice
1 egg, beaten
Chef’s Tip: Substitute cheddar with a softer cheese, like feta or goat cheese.
1. Sweat the bell pepper in the oil for 10 mins, until soft and lightly golden. Heat oven to 350F.
2. Meanwhile, cook the rice in a medium pot of salted boiling water for 20 mins, or until tender. Drain in a fine-mesh sieve and place in a medium bowl. Lightly beat the egg and add it with two-thirds of the cheese to the rice and stir to combine.
3. Place the sauteed pepper in an 8-inch square casserole dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.