Chili Rice

Submitted By: Betty Tucker


  • 2 tablespoons oil
  • 1 heaping cup rice
  • 1 tablespoon onion flakes
  • 8 hot chile peppers or hot banana peppers, seeded
  • 1 pound Monterey Jack cheese
  • 2 (101/2-ounce) cans consommé


Spray a 9-x-13-inch baking dish with nonstick cooking spray. Place oil in skillet and brown rice. Just before rice is browned, add onion flakes. Pour rice into baking dish.

Remove seeds from peppers. Slice cheese into eight long strips and stuff inside peppers. Place peppers on rice and pour consommé over rice. Cover with foil and bake at 350° for one hour and 15 minutes.