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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