Chili Cheese Rice
¾ cup raw rice (brown rice is Ok to use)
2 cups sour cream
Salt and pepper to taste
½ lb. Monterey Jack cheese, cut in cubes
2-3 4 oz. cans chopped green chilies
½ cup shredded Monterey Jack cheese
Cook rice according to package directions.
Mix in sour cream and season to taste.
Pour ½ the rice into a buttered casserole dish.
Cover with cheese cubes and chilies.
Sprinkle with shredded cheese and dot with butter.
Bake at 350 degrees for 30 minutes.
Recipe may be prepared ahead and refrigerated or frozen, just thaw for one hour before you bake it. (and COLD dishes go into a cold oven, so we don’t crack the dishes)
Note: A can of black beans, rinsed and drained, or a small can of corn, mixed into the rice is pretty yummy too