Recipes, memories and random thoughts from my kitchen
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 350º 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.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.