Serve as a side dish for Cinnamon Fried Chicken.

INGREDIENTS | SERVES 8

• 1½ cups dry white rice
• 2 fresh green chilies
• 4 tomatillos
• 1 bunch green onions
• 1 bunch parsley
• ½ pound mild Cheddar cheese
• 2 eggs
• ⅓ cup butter
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup milk

1. Preheat oven to 350°.

2. Put the rice in a medium-sized saucepan with 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.

3. Remove the stems, membranes, and seeds from the chilies. Remove the skins from the tomatillos and chop into ¼-inch pieces. Chop the green onions and their stems into ¼-inch pieces. Cut off the stems from the parsley and chop the leaves into small pieces. Grate the cheese. Beat the eggs.

4. Combine the hot rice with the cheese and butter; toss until well mixed. Add the chilies, tomatillos, onions, parsley, salt, and pepper; mix well. Add the beaten eggs and milk; stir well.

5. Transfer the mixture to a greased 2-quart baking dish. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes.