BBQ Pepper Jack and Brown Rice Casserole
Servings: 6 Servings
2 tablespoons olive oil, plus more to oil the dish
1 medium onion, chopped
2 bell peppers (any colors you like), seeds removed and chopped
4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups cooked brown rice
2 cups cooked, shredded chicken (rotisserie chicken or leftover turkey both work great here)
1 (8 oz/227 g) tub GO VEGGIE Vegan Classic Plain Cream Cheese
3/4 cup (180 ml) BBQ sauce
8 slices GO VEGGIE Lactose and Soy Free Pepper Jack Deli Slices, chopped
Fresh chopped cilantro, parsley, or scallion
Preheat the oven to 375F; lightly oil an 8 by 8-inch casserole dish with olive oil.
Heat the oil in a large skillet over medium to medium-high heat; add the onion and bell peppers and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
While the onions and peppers cook, make the sauce. Add the cream cheese and BBQ sauce to a small saucepan over medium-low heat. Once it’s hot, add the chopped pepper jack deli slices and whisk until melted.
Stir together the onion/pepper mixture, brown rice, chicken, and 3/4 cup of the sauce in a large bowl; pour it into the prepared casserole dish, spread it out evenly, and pour the remaining sauce on top.
Cover the dish with foil and bake until bubbling, about 30 minutes (remove the cover during the last 10 minutes).
Serve with the fresh herbs sprinkled on top.
Recipe by: An Edible Mosaic