Ingredients
|
|
|
non-stick cooking spray
|
|
3
|
cups
|
cooked Blue Ribbon® Whole Grain Brown Rice
|
|
2
|
cups
|
(8 oz.) Monterey Jack cheese, shredded
|
|
12
|
oz
|
cooked, diced chicken (about 2 cups)
|
|
1
|
can
|
(12 oz.) evaporated milk
|
|
1/2
|
cup
|
red onion, finely chopped
|
|
2
|
each
|
eggs, lightly beaten
|
|
1/4
|
cup
|
parsley, chopped
|
|
2
|
Tbsps
|
butter, melted
|
|
1
|
Tbsp
|
jalapeño pepper, minced (optional)
|
|
|
|
salt and ground black pepper, to taste
|
Cooking Directions
Preheat oven to 350 degrees. Coat a 2-quart oven-proof casserole dish with non-stick cooking spray. In a large bowl, stir well to combine all ingredients. Pour into prepared dish and bake 30 minutes.