Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Long-grain white rice -- |
\N \N | Uncooked |
1 tablespoon | Oil |
1½ cup | Water -- boiling |
½ \N | To 1 tsp. salt (optional) |
2 cups | Dairy sour cream |
¼ pounds | (4 oz.) Monterey Jack cheese |
\N \N | Cut in sm. cu |
1 \N | (6 oz.) can diced green |
\N \N | Chili peppers, rin |
¾ cup | Grated Monterey Jack cheese |
\N \N | Butter |
In medium saucepan, heat oil over medium-high heat; add rice and stir until rice is coated with oil and heated through. Add boiling water and salt, if desired. (Note: Cheese and chilies are salty.) Bring to boil over high heat; cover and reduce heat to low. Cook 20 to 25 minutes or until water is absorbed.
Spray a 12 x 7½ x 2 inch glass baking dish with Pam. Combine cooked rice with the sour cream. Spread ½ of rice mixture on bottom of baking dish; sprinkle chilies over ricemixture, then the cubed cheese, rest of rice mixture, and then the grated che Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini