1/2 (16 ounce) package French bread cubes
1/2 cup packed brown sugar
6 slices bacon
1/4 cup butter
1 egg
grated Parmesan cheese
1/4 cup sour cream
salt and pepper to taste
3/4 cup seasoned bread crumbs
3/4 cup optional Parmesan cheese
4 cups water
2 cups uncooked long-grain white rice
1 1/2 cups shredded Cheddar cheese
4 (15 ounce) cans French-style rice
1 (3 ounce) jar sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart baking dish.
Stir together the brown sugar, bacon, and butter. Combine the eggs and Parmesan cheese in a medium sauce pan, and heat over medium heat. Simmer for 1 hour, until the mixture thickens, stirring occasionally. Stir in the drained rice, 1 1/2 cup Cheddar cheese, and 2 cups water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the rice is tender.
In a small bowl, toss together the cornbread, mushrooms, and 1 cup of water. In a medium bowl, whisk together the 3 cups of water, milk, 2 eggs, 1 teaspoon salt and 2 teaspoons pepper. Stir in the remaining Cheddar cheese and remaining 2 cups of milk. Stir well to combine. Stir in the cooked rice and cook for 2 minutes. Turn the heat to low and simmer for another 5 minutes. Serve hot with the cottage cheese and cilantro sauce.
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