Friday, June 20, 2008

Empadao Rapido (Rice Casserole)

It's really hot here, no I mean REALLY REALLY hot, the kind of heat that actually makes you sick to your stomach....makes you try to breath harder.....makes you hate stepping outside the door......makes you wish you were in a pool every minute of the day.....makes you wish you were in Alaska. THAT kind of hot.

So when it comes to cooking I try to stay out of the kitchen as much as is acceptable by society without starving the family or eating out every day (which would mean leaving the house and stepping into the darn heat so it's a no no)

This is a very easy and quick casserole just perfect for these days.


1 1/2 cups of rice
Cheese slices (I used colby jack)
Ham slices (I used honey ham and turkey)
2/3 cup of milk
1 egg
Shredded Cheese
Parsley flakes
Olives for garnish

Preheat the oven to 375º, grease a pyrex dish with butter or non stick spray.

In a bowl, beat the egg with the milk, add a little bit of salt, then add the rice and mix well. Pour half of this mixture into the pyrex dish and spread.

Lay the ham slices on top of the rice and then cover with cheese slices. Spread the remaining rice on top, sprinkle with parsley flakes and the shredded cheese. Top with olives around the edges of the dish.

Bake for 20 minutes. Remove from the oven and serve immediately!


Mix the rice and the eggs and milk together

Sprinkle with salt. I'm sure you've noticed that I don't use measurements for it, I learned how to cook by just eyeballing things so you'll have to do the same LOL

Spread half of the rice mixture in a pyrex dish or other oven proof dish.

Lay the ham slices over the rice, I alternated between the ham and the turkey

Cover the ham with the cheese slices

Spread the remaining rice over the cheese. This is one of those meals that the kids can help with

Sprinkle with parsley and shredded cheese (I know the cheese isn't in this photo, so sue me LOL)

Bake for 20 minutes, serve immediately. YUM!

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