This recipe was inspired by baked Lasagne. It offers the same creaminess and cheesy flavour similar to a Lasagne with the texture of a creamy Risotto. The addition of the Jalapeño peppers gives it a authentic Mexican mouth-feel. A great dish to create when on budget and when you are pressed for time and just wants to create something tasty and simple for dinner or lunch.
3 Cups of Cooked White Rice
11/2 Cups of Sour Cream
1 Cup of Mozzarella Cheese (Sliced)
1/2 Cup of Grated Asiago Cheese
2 Tbsp. Garlic (Crushed)
2 Tbsp. Butter
1 Cup of Coconut Milk
1 Can of condensed Cream of Mushroom Soup
1 Large Jalapeño Pepper (Sliced)
1 Tbsp. All purpose Seasoning
1 tsp. Pink Himalayan Salt
1 tsp. Black Pepper
Preheat the oven to 400 degree F. Lightly grease a Non-Stick Baking pan 8x8x5. In a large Bowl mix your Sour Cream, Coconut milk, Cream of Mushroom Soup, All purpose seasoning, salt, pepper, crushed garlic, sliced Mozzarella Cheese, sliced Jalapeño Peppers, and your 3 cups of cooked rice. Mix well. Pour into your baking pan then add your grated 1/2 Cup of Asiago Cheese. Bake in the oven for 25 minutes. Then turn on your Broiler and place your Baking Pan closer to your Broiler on the top rack and let the top of your Cheesy Baked Rice turn to a golden brown. Do this for about 4-5 minutes. Take pan out of oven and let cool for at least 15 minutes before serving.
Recipe created October 1, 2016