SPANISH PAN SOUFFLE

16.10.2008 | Author: Cook | Posted in Brown rice
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SPANISH PAN SOUFFLE


Servings: 1
Ingredients: 

  • 1    Box Spanish Quick Brown Rice
    • 

  • 4    Eggs
    • 

  • 4 oz Chopped green chilies
    • 

  • 1 c  Water
    • 

  • 1 c  Grated cheese (optional)
    •

Cook contents of box according to package directions. When the rice is
done, add the remaining ingredients except the cheese and stir. Sprinkle
grated cheese on top and bake for 30-35 minutes at 325 F.

Source: Arrowhead Mills ‘Quick Brown Rice’ tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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