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Squash Zucchini and Rice Casserole


You will need:

Lamb Brand Basmati Rice 500g

Lamb Brand Whole Peas 200g

Lamb Brand Plain flour 3 tbsp

Lamb Brand Table Salt ¾ tsp

Zucchini 600g, diced

Butternut Squash 400g

Vegetable Stock 400ml

Low-Fat Milk 350ml

Pepper Cheese 300g, shredded and divided

Brie Cream Cheese 120g

Jalapenos 90g, chopped

Red or Green Bell Peppers 2, chopped

Extra-Virgin Olive Oil 2 tsp

Large Onion 1, diced

All you have to do is:

1. Preheat oven to 190°C.

2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini and squash, bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add ½ the portion pepper cheese and corn and cook, stirring, until the cheese is melted. Set aside.

4. When the rice is done, stir in the cheese sauce. Sprinkle the remaining cheese on top and cream cheese by the teaspoonful over the casserole. Top with jalapeños.

5. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving