Rice texarkana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Water |
| 1 | teaspoon | Salt (optional) |
| 1 | tablespoon | Butter |
| 1 | cup | Long grain rice |
| ½ | cup | Sour cream |
| 2 | teaspoons | Chili powder |
| 1 | cup | Grated Monterey Jack cheese |
| 1 | each | In a saucepan, over medium heat, combine the water, salt, butter and |
Directions
rice and bring to a boil. Stir with a wooden fork, lower the heat, cover$ and simmer for 20 minutes, or until the rice is tender, but still a little al dente, and the liquid has been absorbed. Preheat the oven to 350F. 2. Combine the rice with the sour cream, chili powder, and half of the cheese. Blend with a eetal fork and spoon into a butter, shallow baking dish. 3. Sprinkle with the remaining cheese and bake for 20 minutes. Serves 4 to 6 From the book "Rice, A Cookbook" by Maria Luisa Scott & Jack Denton Scott Submitted By JOHN DAVIS On 12-14-94