Emaw's Pepper Rice

5.0(9)

This is my favorite rice dish. We usually add a chopped hot pepper too for heat. Also, I like it best with Campbell's soup. We have tried to use cheddar cheese but it is not as good. Mom says you can make it with instant rice but I do not like it as well. If you used brown rice, increase the cooking time a bit.

by riffraff·published 2003-06-27

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Rice

Servings

(4–6)

Total time

45 min

prep 5 min

Calories / serving

380 kcal

Ingredients (6)

serves

1 cup uncooked converted long grain rice or 1 cup brown rice
1 can cream of mushroom soupcream
1 1/2 cups milkmilk
6 slices American cheese, broken into large piecesamerican-cheese
4 -5 fresh anaheim chilies, hatch chilies or 4 -5 sweet banana peppers, seeded and very roughly chopped
1/4 teaspoon saltsalt

Instructions (5 steps)

01Preheat oven to 350 degrees.
02Mix everything in a 2 quart casserole using the milk to rinse out the soup can.
03Stir halfway through, be sure to stir all the way to the bottom.
04Add more liquid if it starts to dry out before rice is done.
05Cook for 30 to 40 minutes until rice is tender.

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