© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: James A. Beard and Helen Evans Brown
1 ½ cup cooked rice
2 cup sour cream
salt, to taste
½ pound Monterey Jack cheese, cubed
8 ounce green chili peppers, canned
butter, to taste
½ cup grated cheese, optional
Combine the hot rice with sour cream. Season to taste. Arrange half on the bottom of a casserole. Wrap the cheese cubes in green chiles. Place on the rice. Top with the remaining rice and dot with butter. Heat at about 350°F for 30 minutes.
Excellent with roast pork or hamburgers.