 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This recipe was made by a church member for the church staff when we were invited to her home for a Christmas luncheon. It is absolutely wonderful and everyone raved about it! We all begged her for the recipe and she was gracious enough to supply it. For the complete elegant meal that she served, please also check out Dot's Vegetable Casserole , Spiked Pork Tenderloin with Sunny Pear Chutney and Cherry-Cream Cheese Pie and Graham Cracker Crust . A meal that's a perfect 10 ! Ingredients:
2 1/2 cups water |
1 teaspoon salt |
1 cup uncooked long grain rice |
2 tablespoons butter |
1 medium onion, chopped |
1 (4 ounce) can diced green chilies |
1/2 teaspoon salt |
1/4 teaspoon cumin |
1 cup half-and-half |
8 ounces monterey jack cheese, cubed or shredded |
2 cups sour cream |
Directions:
1. Bring the water to a boil, stir in the salt and rice, then cover and reduce heat to simmer.
2. Cook until rice is just tender, about 20 minutes.
3. Melt the butter in a skillet and saute the onion until golden.
4. Stir in the chilies, salt, cumin, half& half, cheese, sour cream and cooked rice.
5. Spoon into a lightly greased 1 1/2 quart (minimum) casserole- (slightly larger is better.) Bake at 325 degrees for 30 minutes, until bubbly.
|
|