Easy Cheesy Brown Rice (E)

One of my sweet Trim Healthy Mama friends, Sarah Beth came to me the other day with an easy "E" side dish that I could share.  She's lost OVER 100 pounds on THM and a sweet encourager in my life.  She has an easy side dish that I tried and LOVED and thought you should try it too! First of all, I often try to cook up a large amount of brown rice for the whole week.  In the old days, I cooked Rice-a-Roni or Instant White rice and I was very spoiled by how quick it was to get supper together.  I decided to try to make things easier for myself by cooking up larger batches once a week that I could use for E meals.  That makes things a bit easier for me on days when I'm pressed for time.  I boil my brown rice in chicken stock, water, salt and pepper to add some flavor.  Follow your package directions for amounts. easycheesybrownrice
  • 4 cups, cooked brown rice
  • 1/4 cup skim mozzarella cheese
  • 1 tsp garlic, or more if you love it.
  • salt 
  • pepper
You could add chopped onion, frozen peas, green peppers, mushrooms or whatever you enjoy in your rice.  I made mine with those basic ingredients and loved it!  I even made half of the recipe for just me one day and ate it for a few meals as my E fuel.   You can use up to 3/4 cup of brown rice in an E setting.  Make sure you have some good, lean protein with your E meals!  Here's my favorite chicken recipe: Garlic Chicken.  I just use less oil so I can use it in my E setting.
Easy Cheesy Brown Rice (E)
Author: Sarah Beth
Prep time:
Cook time:
Total time:
Easy Cheesy Brown Rice is a super yummy, easy side dish to add to your E meals!
Ingredients
  • 4 cups, cooked brown rice
  • 1/4 cup skim mozzarella cheese
  • 1 tsp garlic, or more if you love it.
  • salt, to taste
  • pepper, to taste
  • Optional: mushrooms, green peppers, peas, onions, tomatoes or whatever veggies you like.
Instructions
  1. Make brown rice as directed on packaging.
  2. I do boil mine in chicken stock and water to give it flavor. I make large batches for the whole week. Take four cups of cooked brown rice in a pan and heat it on low heat.
  3. Mix in the 1/4 cup cheese, garlic, optional other veggies, salt and pepper.
  4. Stir together until cheese is melted and the rice is warmed through.
I have a smaller family, so I make about half the recipe for the four of us.  I'd say that the 4 cups of rice as written in the recipe would serve 6 at least.   Serve this with some lean protein, like chicken breast! Pin: Easy Cheesy Brown Rice (E)  

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

20 Responses to “Easy Cheesy Brown Rice (E)”

  1. Sarah

    I love extra garlic, salt n pepper.. & fresh herbs! It’s a favorite at our house! 🙂 thank you for featuring this recipe, sweet friend!

  2. Mindy

    I do a variation of this for a quick, warm and filling e lunch or supper. Instead of mozzarella I use a wedge of laughing cow that melts and mixes in nicely with the rice and is surprisingly creamy and cheesy. Add some cooked, diced chicken breast and top with salsa. Yum!

  4. Jill

    I recently got a rice cooker. Do you think I could throw all these ingredients in the rice cooker?

    • godzgaljen@gmail.com

      I have one I’ve never used…sadly. I’m sure you can find some info online as to how to do it.

  5. Nicole Hale

    If I used Daiya Mozzarella cheese instead for what the recipe calls for, will it still fall in the E range? My son is GF/CF and can’t have regular dairy cheese.

    • godzgaljen@gmail.com

      I often let it cool, the brown rice and then freeze it in single servings. 🙂

  7. Jan

    can you tell us how much rice you make for the week? I thought rice could be bad for u if it’s reheated? Something to do with the bacteria… if it’s fine health wise I would love to make a huge batch, it makes sense. How much do u have per serving? thanks!

    • godzgaljen@gmail.com

      I’ve never heard that before, Jan. I honestly make a big batch… 3 or 4 cups cooked and then use it up. You can freeze it easily as well if that would make you feel more comfortable. Then put it in baggies to grab quickly with a serving inside.

    • Alicia Anderson

      as long as you reheat it quickly and thoroughly it’ll be fine. There’s a risk of bacteria growth if you just toss it in the refrigerator and then pop it in the microwave. I usually freeze it as flat as possible, then reheat it in a pan with a little water.

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