Southwestern Layered Rice

Kathleen Riemer



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2 cups sour cream
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 scallions (green onions), chopped
1/2 cup bacon bits, chopped
3 cups (12 ounces) shredded cheddar cheese
3 cups cooked rice, divided


1Preheat oven to 425 degrees F. Coat a 2-quart casserole dish with cooking spray. In a medium bowl, combine sour cream, sugar, salt, and pepper. In a large bowl, combine scallions, bacon bits, and cheese. Place one-third of the rice in prepared casserole dish. Layer one-third of the sour cream mixture over rice then one-third of the cheese mixture. Repeat the layers two more times, ending with a layer of cheese mixture. Bake 25 to 30 minutes, or until bubbly and brown around the edges.

About this Recipe

Course/Dish: Lettuce Salads