LIZZIE'S CHILE CHEESE RICE
Perfect side-dish for FamilyFood's Chicken Enchilada Casserole (press Previous for recipe) together with Roasted Corn and Black Bean Relish (press Next for recipe)
1 1/2 cups long-grain white rice
16 ounces sour cream
4-8 ounces diced green chilis
1/2 pound sliced or grated monterey jack cheese
1/4 pound grated cheddar cheese
Optional: 1/2 cup (green) salsa verde and a handful each of chopped fresh cilantro and green onions
Cook 1 1/2 cups white rice per package directions to equal about 3 cups cooked.
Preheat oven to 350ºF.
In a bowl, mix sour cream and diced green chilis (use 4 or 8 ounces depending on how much flavor you want).
In a round covered casserole dish layer rice, sour cream mix, and monterey jack cheese and continue layering until casserole dish is full.
End with rice layer on top.
Cook (covered) for 20-25 minutes.
Sprinkle cheddar cheese on top and bake another 5 minutes.
Posted by Watermelon Wendy
Note: I never have time to layer this so i just mix everything together adding the optional ingredients above for more “punch.” It always comes out great.