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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Seppi Renggli
1 tablespoon butter
1 Sm onion, peeled and chopped
1 cup rice, rinsed and drained
2 cup chicken stock
1 cup white wine
2 medium jalapeño peppers, stemmed, seeded, and chopped
1 medium green pepper, stemmed, seeded, deribbed, and cut into ¼ inch dice
4 ounce green chiles
salt, to taste
1 stalk celery, trimmed and cut into ¼" dice
½ cup Monterey Jack cheese, diced about ¼" inch
½ cup sharp cheddar cheese, diced about ¼" inch
½ cup mozzarella cheese, diced about ¼" inch
1 ½ cup sour cream
Preheat oven to 350°F.
In large oven-proof skillet, melt the butter and sauté the onions. Add the rice. Stir until the grains are well coated. Add the stock, wine, the peppers, and the salt. Bring the mixture to a boil and cover the skillet. Let the rice cook in the oven for 15 minutes until the liquid has been absorbed.
Pour the hot mixture into a large mixing bowl. Fold in the celery, cheeses, and sour cream. Turn into a buttered 9 by 13 inch baking pan. Turn the oven to 400°F and bake the rice for 20 minutes. The top should be a nice golden brown.