Ingredients

• 2 cups cooked SunRice Jasmine Rice
• 1 cup milk
• 2 eggs, beaten
• 4 ounces can chopped green chillies, well drained or alternatively use jalapenos,
• 2 cups shredded cheese
• 1 cup tasty Cheddar cheese
• 1 cup Monterey Jack cheese
• Salt and pepper to taste.
• Roasted garlic flakes to add flavour

Instructions

• Preheat oven to 350 degrees F.

• Mix rice, milk, eggs, chillies and 1 cup cheese in large bowl.

• Pour into a greased glass casserole dish and sprinkle with remaining cheese. Sprinkle with garlic flakes.

• Bake at 350 degrees F for 50-60 minutes until set and top is golden brown.

Tips

• To Freeze; undercook the rice by 5 minutes. Combine all ingredients and cool in the refrigerator until cold.

• Wrap thoroughly, label with date, and freeze up to 3 months. To thaw and reheat, thaw overnight in the refrigerator.

• Stir well and bake at 350 degrees F for 60-75 minutes until set and top is golden brown.

Variations

• 1 cup of boiled vegetables and/or cooked mince may also be added to make the dish more nutritious.