Cheddar, Rice, & Green Chili Frittata

This cheddar, rice, and green chili frittata is the kind of vegetarian one-pan dinner that turns leftover rice into a real meal. Six eggs get a splash of milk and a hit of hot pepper sauce, then bind two cups of cooked rice along with chopped tomato, mild green chiles, and shredded sharp cheddar into a Tex-Mex frittata that slices cleanly and reheats well.

The recipe gives you both stovetop and oven methods, and they each have their place. The skillet version cooks covered for twelve to fifteen minutes over medium-low, then rests off heat for ten more so the residual heat finishes the center without rubberizing the edges. The oven version mixes everything cold, pours into a greased baking dish, and bakes at 375°F (190°C) for thirty minutes. Stovetop gives you a softer, custardy frittata; oven gives you a firmer, sliceable one.

The rice is the unsung hero here. Leftover white or brown rice (a day or two old) holds its shape better than freshly cooked rice, and that’s actually what you want for clean slices that don’t crumble. Sharp cheddar is the right cheese choice; mild cheddar gets lost behind the chiles.

Chef Tips

• Use yesterday’s rice straight from the fridge. Fresh rice is too moist and turns the frittata mushy.
• Drain the canned green chiles well. Excess liquid pools at the bottom of the pan.
• Add cheese at the end on the stovetop method so it melts cleanly without weeping oil.
• Test doneness with a knife in the center. It should come out clean for the oven version, slightly damp for stovetop.

Variations

• Add a quarter cup of corn kernels or black beans for a Tex-Mex bowl-style frittata.
• Top with sliced avocado and a dollop of sour cream at serving time.
• Substitute pepper jack for cheddar for a spicier finish.