Comfort Food California Style: Baked Green Rice Loaf

On a chilly winter evening, this is one of the natural choices I turn to for a satisfying dinner. Originally, this recipe came from one of Lee Bailey's cookbooks (popular in the 80s), but there are several ways I have adapted it. First, I omit the 1/2 c. of melted butter (yikes!), and then I also serve it warm, not cold, as he originally envisioned the dish as part of a beach-side picnic. It's also different in other minor ways. Here is the simple recipe you can make most nights even if you haven't been to the store.

Preheat oven to  350 degrees

1/2 large red onion                               
1 can mild green chiles (fresh Anaheims are even better)
1 scant TBSP olive oil
1 c. white or basmati rice
2 c. water
2 tsp. butter or olive oil
1/2 tsp. salt
1 c. combination of any of the following: milk, sour cream, buttermilk, yogurt, half and half
2 eggs
1 TBSP. dried parsley (or 1/4 c. fresh chopped)
1 c. shredded Mozzarella or Cheddar
2 tsp. paprika
2-3 slices of cheese (opt.)

Set rice on to cook according to rice package instructions. Include butter and salt.

Saute the onions in olive oil until browned, add chiles and saute another few minutes. Set aside to cool.

Mix eggs and milk combination.

When rice finishes cooking, set aside (do not remove lid) for 10 minutes. Afterward, put rice in a wide bowl and stir, cooling and pushing rice up onto sides of bowl to increase surface area and cool faster.


Add onions and peppers and mix, and when cool enough, add milk/egg mixture, parsley, and cheese.

Pour rice mixture into a loaf pan (sprayed with vegetable oil spray) and sprinkle paprika on top. It may help to put aluminum foil over the top after the first 30 minutes to keep top from browning too much.

Bake in oven for approximately 60 minutes. Check at 45-50 minutes for doneness by putting a knife into the near center: if it comes out clean, the loaf is done.

Optional: Add extra cheese to top to melt over loaf during last ten minutes in oven.




After cooling 10 minutes, spoon out onto plates and serve.

As DD#2 used to say as a baby, "Myee-yum, myee-yum!"