Hot Rice

1-recipe

From the style in which the title of this recipe is written, I infer that my grandmother (or perhaps Norma Fowler, the recipe’s listed author) did not have a great tolerance for spicy foods. This dish is not particularly spicy, but it is certainly Southwestern. The green chiles have a wonderful flavor, which is well tempered by the Monterey Jack cheese and sour cream. I made this recipe as a side dish, but I think that it would also make a wonderful enchilada filling. Must remember to add that idea to my ever-growing list of things to try.

Ingredients:

  • 2 cups cooked rice
  • Salt and pepper to taste
  • 2 (4-ounce) cans green chiles
  • 8 ounces shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1/4 cup grated Romano cheese

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-layer_chiles

Layer in a well-greased 8” x 8” x 2” casserole dish half of the rice, salt and pepper, half of the green chiles,

3-layer_cheese

half of the Monterey Jack cheese,

4-sour_cream

and half of the sour cream.

5-casserole

Repeat, and top the casserole with the Romano cheese.

Bake for 30 minutes, or until golden brown on top.

6-finished

Serves 4-6.

Click here for a print-friendly version.

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