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*1/4 c. butter
*2 tblsp. onion, diced
*2 tblsp. green bell pepper, diced
*3 tblsp. flour
*1/2 c. evaporated milk
*1/2 c. water
*1/2 tsp. salt
*1 tsp. pepper
*1 1/2 c. Cheddar cheese, shredded
*1/2 c. fresh parsley, chopped
*3 c. cooked long-grain white rice, divided
*4 slices stale bread, processed into crumbs
1.In a small saucepan, melt the butter and add onion and green pepper and saut until the onion begins to color, about 5 minutes. Turn heat to low and add the flour; stirring constantly, until mixture bubbles. Gradually pour in the evaporate milk and water, whisking the entire time until smooth. Add the salt, pepper, cheese and parsley and continue to whisk until cheese is melted. Stir in 1 cup of the cooked rice.
2.Put the remaining rice into a well-buttered flat casserole or baking dish and top with the cheese mixture. Sprinkle with the bread crumbs and paprika.
3.Bake at 375F for 25 minutes or until the top is golden and the casserole is heated through.