Prep Time: 15-20 minutes
Servings: 3-5
Cooking Time: 1 hr

1 lb of white long grain
3 cups of water
12oz of chicken stock
1 teaspoon of salt
1 can of evaporated milk
1 pound of mushroom sliced and washed
1 can of cream of mushroom
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
2 chopped celery sticks
2 cup of shredded Parmesan cheese
2 beaten eggs


Wash rice until water runs clear

Transfer washed rice into the cooking pot and add water, oil, chicken stock & salt

Cook between medium & high heat, stir once

Once it simmers stir and cover for 20 minutes on low heat

Once rice is done pour it into a mixing bowl and let cool

Sauté onions peppers, celery, and some of the sliced mushrooms for about 3-5 minutes

Then add these vegetables, milk & 1 cup of cheese and mix well. Add the eggs and mix well

Pour mixture in a greased baking dish and place the rest of mushroom on top, as well as, the rest of the cheese.

Bake for 30 minutes on 350 degrees