Featured Pinch Tips Video
- 2 1/2 c
- 2 c
- rice, short grain
- 2 c
- sour cream, lite
- 1/2 lb
- monterey jack cheese
- 7 oz
- green chiles, diced (small can)
- 3 Tbsp
- butter or margerine, (i use smart balance)
- 1/4 c
- parmesan cheese (freshly grated)
1In a medium saucepan bring the water to a boil and add the rice. Simmer until the water is all absorbed. About 20-25 minutes. Allow this to cool.
2While the rice is cooking, grease the bottom and the sides (lightly) of a 1 1/2quart casserole baking dish. I would say an 11 x 9 baking dish. Set aside.
3After rice has cooled, mix together the cooked rice, salt and sour cream.
4Spread 1/2 of this mixture evenly in the bottom of the greased casserole dish.
5Evenly distribute the Shredded Jack Cheese and diced chilies across the rice.
6Cover that layer evenly with the remaining rice mixture.
7Dot the top with butter and sprinkle the grated Parmesan cheese across the top. If you like, you may add some more Jack cheese for topping.
8Bake in pre-heated 350 degree oven for approx. 30 minutes.