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Chile Rice Casserole
3
cups cooked long grain white rice
Salt and freshly−ground pepper, to taste
3
1
1
3
1
cups sour cream
teaspoon salt
(7 ounce) can diced green chiles
/4 pound Monterey jack cheese, cut in strips
/2 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Butter a 1 1/2−quart casserole.
Season rice with salt and pepper. Combine sour cream, salt and chiles.
In the prepared casserole, place a layer of rice, cover with a layer of the sour cream mixture, and top
with strips of Monterey Jack cheese. Repeat, making 2 or 3 layers and ending with rice on top. Bake
for 40 to 45 minutes or until heated through. Sprinkle with grated Cheddar cheese and return to oven
until cheese is melted.
Chile Rice Casserole
101
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