Pinon Rice Bake with Artichokes and Goat Cheese
Gluten-Free Rice Casserole Bake
Pinon Rice Bake Recipe with Artichokes, Plum Tomatoes, Pine nuts and Goat Cheese
This flavorful rice bake pairs well with Alex's Favorite Baked Chicken Mediterranean with Peppers. Easy, easy. And most importantly, delicious.
2 1/2 cups cooked long grain brown rice- I cook mine with saffron
1/2 cup toasted pinon nuts aka pine nuts
3 ripe plum tomatoes, seeded, chopped
12 halved artichoke hearts- I used Trader Joe's frozen, thawed
4 oz. chopped roasted green chiles or chopped jalapeños
1 cup roasted corn kernels
3 cloves garlic, peeled, chopped
Seasoning, to taste (I used cumin, Old Bay Seasoning, sea salt and ground pepper)
Extra virgin olive oil, as needed (about 4-5 tablespoons)
4 oz. goat cheese or sheep feta, cubed
Preheat the oven to 350ºF. Lightly oil a medium sized casserole dish (preferably, one with a cover).