Tuesday, November 06, 2007

Southwestern Rice Bake


Someone asked for my Southwestern Rice Bake recipe, so here it is. This makes a nice change-of-pace side dish with tacos, enchiladas, or any Mexican main dish.

SOUTHWESTERN RICE BAKE

3 cups cooked rice (either white or brown)
1 1/4 cups sour cream (I use light sour cream)
3/4 cup shredded Monterey Jack cheese, divided use
3/4 cup shredded cheddar cheese, divided use
1 4-ounce can chopped green chilies
1/2 tsp. salt
1/4 tsp. pepper

In a large bowl combine the rice, sour cream, 1/2 cup of each shredded cheese, chiles, salt and pepper. Spoon into a greased 1.5 quart baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350ΒΊ for 20-25 minutes or until piping hot. Yield: 4 servings.

You can make this a main dish by adding 1/2 pound of cooked, drained ground beef to the other ingredients before placing them in the casserole dish. I think chopped cooked chicken might be tasty, as well.

2 comments:

  1. This sounds good! All ingredients that my man will eat!

    ReplyDelete
  2. Hope your family enjoys this, Susan!

    ReplyDelete

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