Serve as a side dish to any fish or chicken meal.
INGREDIENTS | SERVES 6
- 1½ cups uncooked white rice
- ½ pound Monterey jack cheese
- ¼ cup fresh green chilies or ⅛ cup canned green chilies
- 2 cups sour cream
- ½ teaspoon salt
- ¼ cup butter
Preheat oven to 350°. Grease a 9-inch-square baking pan.
Bring 6 cups of water to a boil. Add the rice and salt. Cover and boil for 5 minutes. Reduce heat to medium-low and cook for 20 minutes or until the rice is tender.
Grate the cheese. If using fresh chilies, remove the stem and seeds. Chop the chilies into ¼-inch pieces.
Layer the rice, sour cream, cheese, and chilies in pan in that order. Dot with butter on top.
Bake for about 30 minutes.