This recipe is magnificent because it has plenty of veggies rice. It's cheesy because it has fat-free Cheddar cheese. And, it's delicious because all of these flavors blend together to make a delicious side dish!

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the brown rice, and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

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  • Prepare a skillet with cooking spray and place over medium heat. Cook the bell pepper and onion until lightly browned; stir into the cooked rice. Add the Cheddar cheese and continue stirring until the cheese has melted completely.

Nutrition Facts

95 calories; protein 4.9g; carbohydrates 15g; fat 1.5g; cholesterol 3mg; sodium 87.5mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2009
We really enjoyed this. I was trying to use some veggies before they went bad, so I used yellow bell peppers, green onion and halved grape tomatoes. Like another reviewer, I cooked my rice in chicken broth. Then I just tossed it with the veggies and cheese, added some garlic powder and baked at 350 until my entree was done. I will definitely make again and probably continue to experiement with this basic recipe. Thanks for sharing! Read More
(28)

Most helpful critical review

Rating: 3 stars
06/16/2011
This was creamy and had good intentions but it was a little bland for us. I will probably make this again but tweak it for flavor. It's not bad though. Read More
(4)
51 Ratings
  • 5 star values: 25
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
08/26/2009
We really enjoyed this. I was trying to use some veggies before they went bad, so I used yellow bell peppers, green onion and halved grape tomatoes. Like another reviewer, I cooked my rice in chicken broth. Then I just tossed it with the veggies and cheese, added some garlic powder and baked at 350 until my entree was done. I will definitely make again and probably continue to experiement with this basic recipe. Thanks for sharing! Read More
(28)
Rating: 5 stars
05/26/2009
This is outstanding as written. I was short of onion, so I added "onion-onion" seasoning which adds garlic flavor also. Hubby loved it too, so next time I'll make more. When I make brown rice I make extra, so it is waiting in the refrigerator for the next time. Read More
(26)
Rating: 4 stars
04/24/2009
what a great idea to add cheese...all i did was use chicken broth instead of just plain water and stir in the cheese when it was done - i didn't have any peppers. it was very tasty - i've made it twice in the past week. Read More
(21)
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Rating: 5 stars
05/07/2009
Very tasty! I used Minute Brown Rice-don't have the patience for conventional & salted the water with garlic salt. I also added broccoli, mushrooms and diced zucchini. It was a bit dry so I added some chicken broth. Even the non-rice lovers ate it all-proof that everything tastes better with cheese! Read More
(12)
Rating: 5 stars
05/25/2011
An easy and tasty recipe:) I usually add some broccoli to mine and everyone loves it - especially my 4 yr old who LOVES broccoli! Next time will try mushrooms and the bell peppers:) This also makes a great stuffing for boneless skinless chicken breasts _ Read More
(8)
Rating: 4 stars
07/11/2011
Yummy! I made a few changes which is why I only rated 4 stars. I didn't have bell peppers but I had so many jalapeno peppers from my garden. I added one jalapeno pepper chopped. I sauteed the pepper and onion and added about a cup of frozen broccoli which I let thaw slightly. I also boiled the rice in chicken broth to give more flavor. This is a keeper! Read More
(6)
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Rating: 4 stars
12/16/2010
I wanted to use up some green onions so I used them in place of the red onion and tried adding a garlic clove. It was good! I made it for just one serving and enjoyed it. Read More
(5)
Rating: 5 stars
09/10/2011
A wonderful alternate to what can sometimes taste like cardboard! I make it with chicken bullion instead of plain water and add about a 1/4 cup more liquid than suggested. I then also add about a 1/2 can of mushroom soup and spread the rice in a casserole dish (prepped with Pam) before putting the cheese on top of the dish. Then I put the dish in the oven on about 425 degrees until the cheese is melted and a little golden. It's absolutely to die for! Read More
(4)
Rating: 1 stars
06/02/2009
This was very plain and really had no flavor. My family did not like it at all. Would not make this one again. Read More
(4)
Rating: 3 stars
06/16/2011
This was creamy and had good intentions but it was a little bland for us. I will probably make this again but tweak it for flavor. It's not bad though. Read More
(4)
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