Green Chiles and Rice Casserole1
By Just A Pinch KitchenCrew
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- 3/4 c
- long grain rice, uncooked
- 1 Tbsp
- 1.5 c
- water, boiling
- 1/2 tsp
- salt, optional
- 2 c
- sour cream
- 4 oz
- monterey jack cheese, cubed small
- 6 oz
- green chiles, rinsed and diced
- 3/4 c
- monterey jack cheese, grated
1In medium saucepan, heat oil over medium-high heat; add rice and stir until rice is coated with oil and heated through.
2Add boiling water and salt, if desired. (Note: cheese and chiles are salty.)
3Bring to boil over high heat; cover and reduce heat to low.
4Cook 20 to 25 minutes or until water is absorbed.
5Spray a 12 x 7 1/2 x 2 inch glass baking dish with cooking spray.
6Combine cooked rice with the sour cream.
7Spread 1/2 of rice mixture on bottom of baking dish; sprinkle chiles over rice mixture, then the cubed cheese, rest of rice mixture, and then the grated cheese.
8Bake 25 minutes in the preheated 325 oven, or until bubbly.