Monday, March 9, 2009

Rice-Green Chilies Casserole

For 15 years of my life I lived in various parts of Texas although I call Dallas my home. I try to go back once a year and would love to move back there! This cookbook is full of great Texan recipes, it's a keeper.

Joe and I really liked this rice casserole. It was easy to make and not spicy like I thought it would be. Next time I might add some cayenne pepper or something to create some heat to it.

  • 1 cup raw rice
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 can chopped green chilies
Cook rice according to package directions; add butter and set aside. Fold sour cream and chilies together. In buttered casserole dish place a layer of rice and a layer of chilies-sour cream mixture. Cover with half of cheese. Repeat layers, topping with cheese. Bake at 350 degrees for 20 minutes.

1 comment:

Cassie said...

Great minds think alike, indeed! Something about the sour cream/rice combo is just terrific, isn't it?

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