Baked Rice with Cheese and Green Chilis

In this Southwestern casserole, chilis and cilantro lend a marvelous flavor to otherwise simple casserole

1 tbsp. olive oil
1 medium onion, chopped
4 cups cooked brown rice (from about 1-1/2 cups raw)
8 oz. grated organic cheddar cheese or cheddar-style soy cheese
1 cup part-skim ricotta cheese, preferably organic
1 - 2 fresh jalapeño peppers, seeded, minced, (or 1 - 2 cans [4 oz. each] chopped mild green chilis
1/4 cup minced fresh cilantro
1/2 tsp. ground cumin
to taste: salt, freshly ground black pepper 

    Heat oven to 350ºF.  Heat oil in a small skillet.  Add onion and sauté over low heat until lightly browned.  In a mixing bowl, combine onion with rice and all remaining ingredients.  Stir thoroughly.  Pour mixture into a lightly oiled, 1-1/2 qt. casserole.  Bake 35 minutes, or until top is golden brown and bubbly.  Makes 6 (or more) servings.