Layered Rice, Pesto and Pepper Bake

Ingredients

• 3 cups cooked rice
• 1 3/4 cups shredded Parmesan cheese, divided
• Salt and black pepper, to taste
• Nonstick vegetable cooking spray
• 1/2 cup prepared basil pesto sauce, divided
• 4 ozs. crumbled goat or feta cheese, divided
• 10 ozs. roasted red peppers, drained, patted dry and chopped

Directions

1. Preheat oven to 400 degrees. Recipe calls for 7-inch springform pan or soufflé dish. I used a 9-inch springform pan and just made one layer of rice, pesto and peppers.

2. Combine rice, 11/2 cups Parmesan cheese, salt and pepper in a medium bowl. Spray a 7-inch diameter springform pan (or a 9-inch springform) with cooking spray.

3. If using the smaller pan, you can make two layers of rice, pesto and pepper, but make only one layer of each if using a larger pan.

4. Pat down rice evenly in bottom of pan. Spread 1/2 cup pesto over rice. Sprinkle with goat or feta cheese. Top with drained, roasted red peppers. Sprinkle remaining ø cup Parmesan cheese over peppers.

5. Bake at 400 degrees for 12 to 15 minutes. Cut into wedges and serve.

Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.

From Recipe is from the USA Rice Federation.

Serves 6.