Today, I could write flowery “there’s a touch of autumn in the air” prose. Noooo, this is about cheese. And sour cream. Things suited to be baked up with rice, chilies and hot sauce for a Chile Cheese Pie.
This casserole is “comfort food.” Filling. A meatless dinner that turns into great breakfast food the next day. Reheated for lunch, just as fine.
It’s something I made often when Larry and I were younger and calories didn’t stick so much. Sorry for the bad news. It’s full of fat. And that’s why it tastes so damn good. Fat carries flavors on the tongue – salt, spices, seasonings.
And so, our best eating strategy for yummy dishes like this is:
1/3 of the dinner plate… pie. ~ 2/3… salad and veggies.
The pie really doesn’t need a recipe. It’s simply cooked rice, grated cheese, sour cream, chilies, an egg to bind it and spices. Bake ‘til golden brown. Let sit a few minutes and serve as a dinner pie. Or side dish pie if your meal still requires meat. Brunch? Very good idea!
A squirt water bottle is just out of sight in the photo, below.
Chile Cheese Pie
- 3 cups cooked brown rice
- 2 1/2 cups grated cheddar cheese
- 4 oz. can diced green chilies
- 1 cup sour cream
- 1 egg
- 1/2 teaspoon ground cumin
- 1/8 teaspoon Tabasco sauce
- Paprika for garnish
Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with non-stick spray.
In a large mixing bowl, blend together all ingredients except paprika. Spoon into the pie pan and smooth flat. Sprinkle with paprika for color. Bake 30 – 40 minutes or until bubbly brown (if using convection, reduce heat to 325 and bake 25 minutes or more). Remove from oven and let sit 10 minutes before serving to set. Makes six servings.