Rice, cheese, chili medley
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream |
| 4 | ounces | Can chopped green chilli, drained |
| 1 | tablespoon | Dried parsley |
| 3 | cups | Hot cooked white or brown rice |
| 12 | ounces | Monterey jack (cut in strips) |
Directions
Topping: ½ cup shredded Cheddar, 2 T toasted slivered almonds (¼ cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1½ to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, ½ the sour cream mixture, and ½ the cheese in a 1 ½ quart casserole. Repeat. Cover with remaining rice.
Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.
(Supposedly 6 servings...I doubt it!)
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