Rice cheese chili medley
Yield: 6 servings
Ingredients:
- 1 c Sour cream 3 c Hot cooked white or brown
- 4 oz Can chopped green chilli -rice -drained 12 oz Monterey jack (cut in
- 1 tb Dried parsley -strips) Topping: 1/2 cup shredded Cheddar
- 2 T toasted slivered almonds (1/4 cup almonds
- 1 T butter or margarine
Instructions:
place on pie plate and cook on high 1 1/2 to 3 mins stirring every 30 seconds) Mix sour cream and chilli set aside. Mix parsley into the rice. ditto Layer 1 cup of rice 1/2 the sour cream mixture and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture recover and let stand until the cheese melts about 3 minutes. (Supposedly 6 servings...I doubt it!)
