Chili Cheese Rice
By Liz Engelbert Cobbler
I received this recipe from a co-worker many years ago.There is never any left. The recipe below is the basic recipe, but have fun adjusting it to your taste. It is very easy to adjust the heat. I have also cooked the rice with a can of cheddar soup for added cheese flavor and also added fresh roasted peppers or some pickled jalapenos for extra heat. I usually make one mild and one hot batch. I stated in another post that I have one friend who always asks me to bring her an extra tray because she uses it for breakfast by cooking it with some scrabbled eggs. She likes hers hot!
cold cooked rice
diced green chilies
2 1/2-3 c
1Mix cold rice and sour cream together.
2In a casserole dish layer 1/2 of the rice mixture 1/2 green chilies, and 1/2 the cheese. Repeat.
3Cover and bake at 350 for about 15 minutes. Remove cover and bake another 15 minutes.
4When making in large quantity I usually just add the green chilies to the rice mixture and for the hot dish layer on extra hot peppers. As for cheese I usually use a mixture of Jack and cheddar and again for the people who like it hot use pepper jack and cheddar.