Green chilies and rice casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Long-grain white rice -- |
| Uncooked | ||
| 1 | tablespoon | Oil |
| 1½ | cup | Water -- boiling |
| ½ | To 1 tsp. salt (optional) | |
| 2 | cups | Dairy sour cream |
| ¼ | pounds | (4 oz.) Monterey Jack cheese |
| Cut in sm. cu | ||
| 1 | (6 oz.) can diced green | |
| Chili peppers, rin | ||
| ¾ | cup | Grated Monterey Jack cheese |
| Butter | ||
Directions
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