Rice, Green Chilies and Cheese Casserole

[ruthcooks]

Rice, Green Chilies and Cheese Casserole

Serves 6 as Side.

This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy.

• 3 c sour cream
  
• Salt and pepper
  
• 2 cans chopped green chilies, rinsed and drained
  
• 3 c cooked rice
  
• 12 oz shredded or grated Monterey Jack cheese
  
• 1/2 c grated cheddar cheese (or more Monterey Jack)
  

Lightly salt and pepper the sour cream, and stir in drained chilies. If the rice is not well seasoned, salt and pepper it as well.

In a buttered or sprayed 1 1/2 quart casserole, layer rice, sour cream, cheese, rice, sour cream, cheese and a final layer of rice. Cover and bake at 350 degrees for about 30 minutes, or until heated through.

Sprinkle with the cheddar or additional Monterey Jack and bake, uncovered, for a few more minutes until cheese is melted.

Keywords: Side, Kosher, Mexican, Vegetarian, Main Dish

( RG1343 )