Recipe

This is definitely not a cooking blog, but last week I made up a recipe I got out of the newspaper some months ago.  It is SO good and SO easy that I wanted to share.

 

CHEESY RICE AND GREEN CHILIES

3 cups sour cream

1 (4-oz) can chopped green chilies

2 cups raw Jasmine rice, cooked according to package directions (should yield at least 4 cups cooked rice)

Salt and pepper (liberal amounts)

¾ pound or more Monterey Jack cheese, grated

Heat oven to 350F.
Mix sour cream and peppers in a bowl. Season Jasmine rice with salt and pepper. Put a layer of rice in the bottom of a greased 1 ½ quart casserole, then a layer of sour cream/chilies, and a layer of cheese. Add a second layer of rice, sour cream/chilies. The top layer should be cheese, but don’t put it on until the dish is half-baked.
Bake in preheated oven, topped loosely with foil, for 15-20 minutes. Remove foil, add top layer of cheese, and continue to bake until cheese is bubbly.

This dish may be prepared in advance, refrigerated and brought to room temperature before baking.===============================================

 

Bellingrath Gardens