Recipe Repeat! YUM!
Thought this was a noteworthy recipe that was worth reposting...especially near Thanksgiving time!
This is a yummy recipe that you can adjust the "hottness" to your own taste. My sister in law makes it for every holiday :) You can make it your own by veganizing where needed. I usually try to stay away from canned items but the cream style corn is great in this dish!
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2 cans cream style corn
1/2 cup shredded sharp cheddar cheese (I put more in, usually 2 cups - save some for the top)
1 cup (uncooked) brown rice
1 small onion, chopped
1 small green pepper, chopped
2 stalks of celery, chopped
1/2 stick melted butter
1 tablespoon sugar
6 - 8 slices jalapeno peppers,(from a jar) chopped
Mix all ingredients, top with leftover cheddar cheese - cover
Bake at 350 for at least 45 minutes
1/2 cup shredded sharp cheddar cheese (I put more in, usually 2 cups - save some for the top)
1 cup (uncooked) brown rice
1 small onion, chopped
1 small green pepper, chopped
2 stalks of celery, chopped
1/2 stick melted butter
1 tablespoon sugar
6 - 8 slices jalapeno peppers,(from a jar) chopped
Mix all ingredients, top with leftover cheddar cheese - cover
Bake at 350 for at least 45 minutes
