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1 (5 ounce) can (2/3 cup) evaporated milk
1/4 cup vegetable oil
1 tablespoon minced onion
1 cup fresh snipped parsley leaves
1 teaspoon salt
1/2 cup shredded sharp process cheese
1 1/2 cups cooked long grain rice
In a bowl, beat milk, oil and eggs until well combined.
Add all remaining ingredients. Mix well.
Pour into greased crockette.
Cover and cook for 3 to 4 hours.
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