Mexican rice (4)

Yield: 4 servings

Measure Ingredient
1 pint Dairy Sour Cream
4 ounces Chopped Green Chilies
¼ cup Grated Parmesan
½ pounds Monterey Jack Cheese
3 cups Cooked Seasoned Rice

Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture and ½ cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

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