Amp up this holiday classic with some added Mexican-style cheese and fluffy parboiled grains for a tasty twist you’ll be sure to continue making year after year.
Preheat oven to 350°F. Coat an 8×8-inch baking dish with non-stick cooking spray.
In a small skillet, melt butter over medium heat. Stir in pine nuts and sauté, stirring frequently, until pine nuts turn golden brown. Set aside.
Heat oil in a large saucepan over medium-high heat. Add garlic, onion, rosemary and 1/2 teaspoon salt. Sauté, stirring constantly, for 1 minute. Add rice and sauté for 1 to 2 minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat to low. Cover and cook for 28-32 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
In a large bowl, add rice, soup, green beans and salt. Mix and set aside.
Add rice mixture to prepared dish and sprinkle with cheese. Cover loosely with foil and bake for 15 minutes. Carefully remove foil and bake for 15 more minutes, or until cheese has melted and green beans are tender. Sprinkle with pine nuts.
While Thanksgiving is much more than just enjoying abundant delicious food, it’s certainly one of the perks we all love. It’s especially hard to pick one favorite dish when the dinner spread usually includes a perfectly roasted or fried turkey, creamy mashed potatoes and gravy, tart cranberry sauce, fluffy stuffing, sweet potato casserole, and of course, the ever-popular Green Bean Casserole.
While many families have recipes that have been made the same way year after year, and even generation after generation, there’s nothing wrong with trying something new or making a few tweaks for flavorful improvements. Our green bean casserole recipe includes Mexican-style cheese for a delicious Mexican twist and fluffy Mahatma® Parboiled Rice for added texture. We’re sure you’ll love the addition! Our parboiled rice is perfect for dishes like this one because it’s already partially cooked making for fluffy, not sticky grains.