Spanish Pan Souffle

Five ingredients. One pan. Zero fuss.

This Spanish-style soufflé starts with a box of brown rice cooked according to package directions, then gets stirred together with beaten eggs, chopped green chili peppers, and water before being topped with grated cheese and baked until puffed and golden.

It’s not a fussy French soufflé that collapses if you look at it wrong. This one is sturdy, satisfying, and holds up well on the plate.

Great as a meatless main or a hearty side dish alongside grilled chicken or pork.

Kitchen Tips

• Beat the eggs well before stirring them in. They’re what gives the soufflé its lift and fluffy texture.
• Use a sharp cheese like cheddar or pepper jack for the topping. The stronger the cheese, the more flavor it brings to this simple dish.
• Let it cool for 5 minutes before cutting so the center sets up and the slices hold together.