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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From my old Tex-Mex recipe collection. These are some recipes I found in the '70's. Ingredients:
1 cup sour cream |
1 (4 ounce) can green chili peppers, chopped (mild) |
1/4 teaspoon salt |
3 cups cooked rice |
1 cup monterey jack cheese, shredded |
1 cup pitted ripe olives, halved lengthwise |
1 cup cheddar cheese, shredded |
Directions:
1. Combine sour cream; chilies and salt. In a 1 1/2 quart casserole layer in this order; half the rice, sour cream mixture, Monterey Jack cheese, half the olives, remaining rice and Cheddar cheese.
2. Place remaining olives in a circle on top of the cheese.
3. Bake at 350 degrees for 30 to 40 minutes, until hot and bubbly.
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