Hot pepper rice

Yield: 6 Servings

Measure Ingredient
3 cups Cooked rice
1 cup Sour cream
1 can (4oz) green chiles, chopped and drained
1 medium Fresh jalapeno pepper, diced and unseeded
1 pack (8oz) Monterey Jack cheese, sliced
½ cup Shredded cheddar cheese

(Mrs Ruth Jordan)

Combine, rice, sour cream, green chiles, and jalapeno peppers. Layer half rice mixture in lightly greased 10X6X2 baking dish; top with Monterey cheese. Repeat layering, and sprinkle with cheddar cheese. Bake at 350 degrees for 15 minutes. Serves 6.

Posted to EAT-L Digest 07 Sep 96 From: Debbie Grayson Bone <ssr@...> Date: Sat, 7 Sep 1996 22:36:13 -0700

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