Baked Rice with Green Chiles
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | x |
red chile powder
to taste |
* |
| 8 | ounces |
green chili peppers
chopped, * |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | x |
red chile powder
to taste |
* |
| 231.2 | ml/g |
green chili peppers
chopped, * |
|
Directions
- Use 2 4-oz cans of chopped green chiles which have been drained.
Heat the oven to 350℉ (180℃). Mix all the ingredients in an ungreased 2-quart casserole.
Bake, uncovered, for 30 minutes, or until done.
