Green Chilies & Rice Casserole
Yield
8 servingsPrep
10 minCook
55 minReady
65 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
long grain rice
uncooked |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
water
boiling |
|
| ½ | teaspoon |
salt
up to 1 teaspoon, optional |
|
| 2 | cups |
sour cream
dairy |
|
| ¼ | pound |
monterey jack cheese
cut in small cubes |
|
| 6 | ounces |
green chili peppers
canned, drained, rinced |
|
| ¾ | cup |
monterey jack cheese
grated |
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
long grain rice
uncooked |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
water
boiling |
|
| 2.5 | ml |
salt
up to 1 teaspoon, optional |
|
| 473 | ml |
sour cream
dairy |
|
| 113.4 | g |
monterey jack cheese
cut in small cubes |
|
| 173.4 | ml/g |
green chili peppers
canned, drained, rinced |
|
| 177 | ml |
monterey jack cheese
grated |
|
| 1 | x |
butter
|
*
|
Directions
In medium saucepan, heat oil over medium-high heat; add rice and stir until rice is coated with oil and heated through.
Add boiling water and salt, if desired.
Note: Cheese and chilies are salty.
Bring to boil over high heat; cover and reduce heat to low.
Cook 20 to 25 minutes or until water is absorbed.
Spray a 12 x 7½ x 2 inch glass baking dish with cooking spray.
Combine cooked rice with the sour cream.
Spread ½ of rice mixture on bottom of baking dish; sprinkle chilies over rice mixture, then the cubed cheese, rest of rice mixture, and then the grated cheese.
Bake at 325℉ (160℃) for 20 to 30 minutes.
