Serves: 8
Total Calories: 326
1. In a large saucepan, heat rice in oil until slightly brown. Add onions, celery and peppers. Cook until vegetables are soft. Add 1 cup of water to pan, cover and cook until rice is tender and has absorbed the water. Add MORNINGSTAR FARMS BURGER STYLE RECIPE CRUMBLES, tomatoes, chilies and Romano pecorino cheese. Mix well.
2. Transfer to a 9 x 13 glass baking dish, or a 3-quart casserole, coated with cooking spray and top with shredded provolone cheese.
3. Bake at 375°F for 20 minutes or until cheese is melted and casserole is bubbly.
This Spanish Rice Casserole recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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