Vegetable Rice Creole Style

6 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
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A classic Creole vegetable and rice casserole featuring the holy trinity of celery, onions, and bell pepper, simmered with cream soup and topped with melted cheddar cheese. This comforting side dish pairs perfectly with any Louisiana meal and is ready in just over an hour.

Ingredients

6 servings
  • 3/4 stick margarine
  • 1 cup celery, finely chopped
  • 1 1/2 cup onion, finely chopped
  • 1/2 cup green onions, sliced
  • 1/2 cup bell pepper, chopped
  • 1/2 cup cream of chicken or mushroom soup
  • 1/4 cup parsley, chopped fine
  • 1/4 cup pimiento
  • 2 or 3 cups cooked rice
  • 1/4 cup shredded cheddar cheese
  • Salt and black pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Melt margarine in medium saucepan over medium heat. Sauté the celery, chopped onion, green onion and bell pepper for 20 to 25 minutes until vegetables are very tender.
  2. Add the cream of chicken or mushroom soup, parsley and pimento. Heat 3 minutes, stirring to combine.
  3. Add the cooked rice and season to taste with salt and black pepper. Cook 5 minutes, stirring occasionally.
  4. Pour into a buttered casserole dish and sprinkle 1/4 cup cheese on top. Bake covered at 350°F for 15-20 minutes until cheese melts and is bubbly.

Common Problems and Solutions

Q: Can I use leftover rice for this recipe?

A: Absolutely! This is a perfect way to use up leftover rice. In fact, day-old rice works even better because it's drier and won't make the casserole mushy. Just make sure to break up any clumps before adding it to the vegetable mixture.

Q: My vegetables are browning too much during the sauté. What should I do?

A: Reduce the heat to medium-low. The vegetables should soften and become translucent, not brown. If they're browning, your heat is too high. Add a tablespoon of water if needed to help steam them.

Tips and Techniques

For best results, finely chop all your vegetables so they cook evenly during the sauté. The 20-25 minute sauté time might seem long, but it’s what develops the sweet, mellow flavor of the vegetables that makes this dish special. Don’t rush this step.

Ingredient Substitutions

  • cream of chicken or mushroom soup: homemade white sauce or béchamel
  • margarine: butter
  • cheddar cheese: Monterey Jack or Colby cheese
  • pimiento: roasted red peppers, diced

Equipment Needed

  • medium saucepan
  • casserole dish
  • wooden spoon

Historical Context

Creole-style vegetable rice dishes like this one have been staples in Louisiana homes for generations, offering a way to stretch ingredients and create satisfying side dishes that complement gumbos, étouffées, and grilled meats. The technique reflects the French influence on Louisiana cooking with its emphasis on slowly cooked vegetables.