Learn how to make Egg and Rice Casserole, one of Rita's recipes for fatty liver disease.

Egg and Rice Casserole


  • ¾ cup instant brown rice
  • 1¼ cups water
  • ½ cup chopped green onion
  • ½ teaspoon ground cumin
  • 1 (4-ounce) can chopped mild green chiles
  • 1/8 teaspoon salt
  • 1 cup cholesterol-free egg substitutes or 4 eggs
  • 2 ounces 2% shredded sharp cheddar or Mexican blend cheese
  • ¼ cup pico de gallo
  • 1 medium lime, quartered


  1. Preheat oven to 350 degrees. Cook rice according to package directions. Remove from heat and stir in green onions and cumin. Spoon into shallow 8-inch square nonstick cake  pan coated with cooking spray.
  2. Top rice mixture evenly with green chiles and salt. Pour egg substitute evenly over all and bake 30-35 minutes or until set.
  3. Sprinkle cheese evenly over all. Bake 3 minutes or until cheese melts. Remove from oven and let stand 5 minutes before cutting into 4 squares. Serve with pico de gallo and lime wedges.