Bell Pepper Rice Casserole

I still remember my grandmother's rice casserole recipe, a dish that brought our family together on Sundays. The aroma of sautéed onions and peppers, mixed with the comforting warmth of cooked rice, created a sense of home. As I grew older, I realized the significance of this simple yet satisfying food. So, today I thought I would just make one. Lets see how its done.

Prep Time 30

Cook Time 15

Servings: 4 people

Course: Side Dish

Cuisine: Mexican

Calories: 240

Ingredients Method Video Notes

Ingredients

3 cups Cooked rice quick or microwave rice
3 cups cooked rice quick or microwave rice
2 cups shredded cooked chicken rotisserie or boiled
1 cup frozen peas and carrots thawed
1/2 cup milk
2 tbsp butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded cheddar cheese
2 tbsp breadcrumbs optional, for topping

Method

Preheat oven to 375°F (190°C).
Cook rice using a microwave or stovetop method following package instructions.
Melt a small a small amount of butter in a pot on low heat. Gradually add flour, whisking constantly to form a roux.
Pour in milk and continue whisking until the mixture thickens slightly, about 2 minutes. Season with salt and pepper. Remove from heat.
Combine ingredients: In a large mixing bowl, add cooked rice, shredded chicken, peas, carrots, and the warm sauce. Stir until evenly mixed.
Transfer mixture to a greased 8x8-inch casserole dish. Evenly distribute the mixture.
Sprinkle cheddar cheese over the top, followed by breadcrumbs to create a golden crust.
Bake for 10 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
Let rest 3 minutes, then slice into 4 portions and serve.
Total hands-on time: ~10 minutes (preheat and baking included). Adjust oven rack to ensure even browning if needed.

Video

Notes

This meal provides a delicacy for people who like to have their rice with a tint of spice.