In this Southwestern casserole, the chilies and cilantro lend a marvelous flavor to an otherwise simple casserole.

Baked Rice with Cheese and Green Chilies

1 tablespoon olive oil
1 medium onion, chopped
4 cups cooked brown rice (from about 1 1/2 cups raw)
8 ounces grated organic cheddar cheese or cheddar-style soy cheese
1 cup part-skim ricotta cheese, preferably organic
1 to 2 fresh jalapeño peppers, seeded and minced, or one to two 4-ounce cans chopped mild green chilies
1/4 cup minced fresh cilantro
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

1. Preheat the oven to 350°F (175°C).
2. Heat the oil in a small skillet. Add the onion and sauté over low heat until lightly browned.
3. In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.

Makes 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.