Rice & Sour Cream Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
monterey jack cheese
|
|
| 3 | cups |
sour cream
dairy |
|
| 2 | cans |
green chili peppers
diced |
*
|
| 3 | cups |
rice
cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
cheddar cheese
grated, garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
monterey jack cheese
|
|
| 7.1E+2 | ml |
sour cream
dairy |
|
| 2 | cans |
green chili peppers
diced |
*
|
| 7.1E+2 | ml |
rice
cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
cheddar cheese
grated, garnish |
|
Directions
Cut monterey jack cheese into strips about ⅛ inch thick.
Thoroughly mix sour cream and chiles.
Butter a 1½ quart casserole. Season rice with salt and pepper.
Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top.
Bake in 350℉ (180℃) oven for about 30 minutes.
During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.
