Cheesy Louisiana Baked Rice
 
Makes 4 to 6 Servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 (16-ounce) package sliced baby portobello mushrooms
  • 1 mirliton, seeded and cut into ½-inch cubes (peeled, if desired)
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 3 cups cooked long-grain rice
  • 1 (14-ounce) can artichoke hearts, drained and cut into ½-inch pieces
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup whole milk
  • ¾ cup shredded whole mozzarella cheese, divided
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • Garnish: fresh sage
Instructions
  1. In a medium saucepan, melt butter with oil over medium heat. Add onion, and cook, stirring occasionally, until softened and lightly caramelized, 25 to 30 minutes.
  2. Preheat oven to 375°. Lightly spray a 2-quart baking dish with cooking spray.
  3. Add mushrooms, mirliton, garlic, salt, and pepper to onion; cook, stirring occasionally, until softened, about 10 minutes.
  4. Remove from heat, and stir in rice, artichokes, soup, milk, ½ cup mozzarella, ¼ cup Parmesan, thyme, and sage. Transfer to prepared pan.
  5. Bake until heated through, 25 to 30 minutes. Sprinkle with remaining ¼ cup mozzarella and remaining ¼ cup Parmesan. Bake until golden brown and bubbly, about 10 minutes more. Garnish with sage, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cheesy-louisiana-baked-rice/