Tex Mex Rice with Green Chilies
2 1/4 to 2 1/2 c. cooked rice
1 1/2 c. sour cream, lower fat is o.k.
8 oz. diced green chilies, well drained
3/4 lb. Monterey Jack cheese cut in strips
2 fresh jalapenos, seeded & slivered
1/2 c. shredded cheddar or Colby-jack cheese
Salsa
Set rice aside; heat oven to 325º; mix sour cream & chilies.
In a buttered 1 1/2 qt. casserole layer 1 cup rice, half the
chilies mixture, half the Jack; repeat. Cover with last of
rice & toss jalapeno` slivers on top.
Bake uncovered 20 minutes; top with cheddar & bake 10
minutes more. Serve salsa on the side or on top.
Marilyn in FL
http://www.nancyskitchen.com
