Rice Bake


  • 1/2 cup milk
  • 1 cup rice, cooked
  • 1 teaspoon olive oil
  • 2 cup rotisserie chicken, shredded
  • 2 cloves garlic, minced
  • Leftover vegetables from roasted vegetables, cut into ½ inch pieces
  • Remaining roasted red peppers, cut into ½ inch pieces
  • 3 eggs beaten
  • 1 1/2 cup grated cheddar
  • 1 teaspoon salt
  • 2 teaspoons dried Italian spices
  • Dash of hot pepper sauce (optional)


  1. Preheat oven to 350 F.
  2. In a large skillet, heat oil over low heat; cook garlic for 30 seconds, stirring so it doesn’t burn.
  3. Add all the cooked vegetables, salt, some pepper and Italian spices. Cook about 3 minutes, remove from heat and allow to cool slightly.
  4. In a bowl, mix eggs with 1/2 cup milk, stir in rice along with cheese, parsley, chicken and hot pepper sauce (optional). Combine with vegetable mixture. Transfer to greased 2 liter (8×8) baking dish.
  5. If there is any leftover cheese you can sprinkle it on top.
  6. Bake, covered for 30 to 35 minutes.


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