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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner! Ingredients:
2 cups water |
1/2 teaspoon salt |
1 cup long-grain white rice |
1 (4 ounce) can whole green chilies, drained,seeded and diced |
1 (2 ounce) jar diced pimentos, drained |
1 cup sour cream |
1 cup shredded monterey jack cheese |
1 cup shredded cheddar cheese (8 oz. total) |
Directions:
1. Place water and salt in a 2-quart pan and bring to a boil over high heat.
2. Add rice and cover.
3. When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
4. Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
5. of the cheddar cheese.
6. Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
7. cheddar cheese.
8. Bake, uncovered, in a 350° oven for 30 minutes.
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