Description
Adapted from a cooks country recipe
yum!
Cook times approximate
Ingredients
- Unsalted Butter
- White Bread
- Onion
- Table Salt
- Garlic Cloves
- All-purpose Flour
- Low Sodium Chicken Broth
- Whole Milk
- Water
- Long Grain White Rice
- Ground Black Pepper
- Cayenne Pepper
- Sharp Cheddar Cheese
- Lemon Wedge
- Tabasco Sauce
Instructions
- Place oven rack in middle position heat oven to 400 degrees
- Melt 2 tablespoons of butter
- Process melted butter and bread in food processor until coarse crumbs form, about 6 pulses
- Melt remaining butter in large dutch oven over medium heat
- Add onion & salt -cook until the onion is very soft and lightly browned, about 9 minutes
- Stir in the garlic & cook until fragrant, about 15 seconds
- Stir in the flour to coat the vegetables
- Slowly whisk in the broth, milk, and water
- Bring to a simmer, whisking often
- Stir in the rice, pepper, & cayenne – bring to a boil
- Cover & reduce heat to low
- Cook, stirring every 5 minutes, until the rice is tender, 20 to 25 minutes
- Off the heat, stir in the cheddar
- Pour the rice mixture into a 9 by 13-inch baking dish and sprinkle with the breadcrumbs
- Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes
- Cool for 10 minutes
- Serve with the lemon wedges and tabasco