Ingredients:
• 1 tablespoon light olive oil
• 1 medium onion, chopped
• 4 cups cooked brown rice (about 1 and 1/3 cups raw)
• 8 ounces (2 cups) Daiya Pepperjack nondairy cheese
• 1/2 cup soy yogurt
• 1/2 cup Rice milk or soy milk
• 1 cup good-quality bottled salsa, mild or medium-hot
• 1/4 cup minced fresh cilantro
• 1/3 teaspoon chili powder
• Salt and freshly ground pepper, to taste
Directions:
1. Preheat the oven to 350 degrees. Oil a 1 and 1/2-quart casserole.
2. If using the onion, heat the oil in a small skillet and add the onion. Sauté over medium-low heat until lightly browned.
3. In a mixing bowl, combine the onion with all the remaining ingredients. Stir together thoroughly. Pat mixture into the prepared pan. Bake for 35 minutes, or until the top is golden brown and bubbly.
Note: I like to serve this with Sweet Cinnamon-Maple Glazed Carrots
