Dorothee Polson's Rice Chile Verde |
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Prep Time: 7 Minutes Cook Time: 35 Minutes |
Ready In: 42 Minutes Servings: 8 |
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This delicious accompaniment is a specialty of the former food editor of the Arizona Republic newspaper. It may be made ahead and refrigerated: add ten minutes to the baking time. I like, sometimes, to use the 7 ounce can of green chilies. Sometimes I also substitute 4 ounces sharp white Cheddar cheese for an equal amount of the Jack. Ingredients:
1 pint dairy sour cream (2 cups) |
1 (4 ounce) can chopped green chilies |
salt |
3 cups cooked rice, cooked in salted water |
1/2 cup jack cheese, coarsely grated |
grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F. Butter an 11- x 7-inch baking dish.
2. In a medium bowl combine the sour cream, green chilies and salt to taste.
3. Layer 1/3 of rice in prepared baking dish. Top with 1/2 of sour cream mixture and 1/2 of cheese. repeat layers, ending with final 1/3 of rice.
4. Cover and bake 5 minutes. Sprinkle top of casserole with grated Parmesan cheese and bake, uncovered, 5 to 10 minutes longer.
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