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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a creamy, cheesy, vegetarian version of Spanish rice...a great side dish! The recipe was given to me by a friend. Ingredients:
1 (4 ounce) can green chilies |
3 cups rice, cooked and cooled |
1 medium onion, chopped |
2 cloves garlic, minced |
1 can whole kernel corn |
1 1/2 cups sour cream |
8 ounces cheddar cheese, grated |
8 ounces monterey jack cheese, grated |
1 cup salsa |
salt and pepper |
Directions:
1. Saute the onions, chiles and garlic in a small amount of olive oil, over medium heat, until the onions are soft.
2. Set aside until cool.
3. When the vegetables and rice are cool, combine all the ingredients in a bowl and mix well.
4. Pour into a buttered 1 1/2 quart baking dish.
5. Bake, covered at 375 degrees for 30 minutes.
6. Uncover and bake 10 minutes more.
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