So if I had to choose between my favorite chocolate dessert and Green Chili Rice, I would be stuck. That’s how good this rice is.
Used to be that I thought dull and bland when rice was on the menu. It was there to make the food you put on top of it look good. Then my sister-in-law showed me how to brown rice in butter before cooking it. So simple, but it made the rice taste deep and rich and nutty.
One of my good-cook aunts jacked up the flavor of her rice by chopping a little onion, sautéing it in a bit of butter, then stirring in a can of consommé soup. She baked the rice in that tasty blend, finishing it with a scattering of toasted sliced almonds. Rice was inching up on my not-bad list.
You want a rice dish with character? Taste what happens when it bakes or cooks surrounded by sharp cheese, chilies, and sour cream.
Make it in your oven—or in your slow cooker. Serve it with your main course. If there’s any left over, have it again for dessert!
Makes 6 servings
Prep Time: 20 minutes, if the rice is already cooked
Baking Time: 35 minutes
¾-lb. block Monterey Jack cheese
3 cups sour cream
2 4-oz. cans chopped green chilies, drained
3 cups cooked white rice
salt to taste
pepper to taste
½ cup grated cheddar cheese
1. Cut Monterey Jack cheese into strips, each about 2” long and ¾” wide.
2. In a small bowl, combine sour cream and chilies.
3. Season rice with salt and pepper.
4. Layer one-third of the rice, half the sour cream mixture, and half the cheese strips into a greased casserole dish. Repeat the layers, ending with a layer of rice on top.
5. Bake, covered, at 350 degrees for 25 minutes. Remove cover and top dish with grated cheddar cheese. Bake an additional 10 minutes, uncovered.
6. Let stand 10 minutes before serving.