• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups cooked brown rice (from about 1 1/2 cups raw)
• 8 ounces grated organic cheddar cheese or cheddar-style soy cheese
• 1 cup part-skim ricotta cheese, preferably organic
• 1 to 2 fresh jalapeño peppers, seeded and minced, or one to two 4-ounce cans chopped mild green chilies
• 1/4 cup minced fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Heat the oil in a small skillet. Add the onion and sauté over low heat until lightly browned.

In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.