Rice, Cheese, Chili Medley
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
|
|
| 4 | ounces |
green chili peppers
chopped, drained |
|
| 1 | tablespoon |
parsley leaves
dried |
|
| 3 | cups |
rice
hot cooked |
|
| 12 | ounces |
monterey jack cheese
cut into strips |
|
| Topping | |||
| ½ | cup |
cheddar cheese
shredded |
|
| 2 | tablespoons |
almonds
toasted, slivered |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
|
|
| 115.6 | ml/g |
green chili peppers
chopped, drained |
|
| 15 | ml |
parsley leaves
dried |
|
| 7.1E+2 | ml |
rice
hot cooked |
|
| 346.8 | ml/g |
monterey jack cheese
cut into strips |
|
| Topping | |||
| 118 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
almonds
toasted, slivered |
|
| 15 | ml |
butter
|
|
Directions
Mix sour cream and chilli, set aside.
Mix parsley into the rice.
Layer 1 cup of rice, ½ the sour cream mixture, and ½ the cheese in a 1½ quart casserole.
Repeat.
Cover with remaining rice.
Cover tightly with plastic wrap and nuke on medium high 8 to 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.
