Preheat oven to 400 degrees F
¼ Cup Olive Oil or Unsalted Butter
2 cups chopped onion
3 green bell peppers, cored, seeded and diced
2 to 3 hot chiles, seeded and finely chopped
1 ½ cups medium-grain rice, such as Arborio
1 pound feta cheese, coarsely crumbled
1 ½ cups chopped fresh dill
4 ½ cups whole milk
- In a large skillet, heat the oil or butter and saute the onions, bell peppers and chiles until soft, about 4 minutes.
- Add the rice and saute for 1 minute. Remove from heat and let cool slightly, then stir in feta and dill. Transfer a 2 ½-quart baking dish and stir in the milk.
- Bake, stirring once, for 45 minutes, or until the rice has absorbed all the milk and is tender.
- Serve warm or at room temperature.