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Rice, Chile and Sour Cream Casserole
Feel free to use pepper Jack cheese in place of the Monterey Jack; you can have it sliced 1/8-inch thick at the deli, or buy a block and slice it yourself.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 12 ounces Monterey Jack cheese
- 3 cups sour cream
- 2 cans diced green chiles
- 3 cups cooked rice
- 1 salt & pepper to taste
- 1/2 cup Grated Cheddar cheese
Instructions:
Cut the Monterey Jack cheese into strips about 1/8" thick. Thoroughly mix sour cream
and chiles. Butter a 1-1/2 quart casserole. Season rice with salt and
pepper.
Layer rice, sour cream mixture and cheese strips, in that order, until you
finish with rice on the top. Bake in a 350° oven for about 30 minutes.
During the last few minutes of baking sprinkle the grated cheddar cheese
over the rice and allow it to melt before removing casserole from oven.
Serves 4.
