Prep 45 mins
Cook 40 mins
This is a creamy, cheesy, vegetarian version of Spanish rice...a great side dish! The recipe was given to me by a friend.
- 1 (4 ounce) can green chilies
- 3 cups rice, cooked and cooled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can whole kernel corn
- 1 1⁄2 cups sour cream
- 8 ounces cheddar cheese, grated
- 8 ounces monterey jack cheese, grated
- 1 cup salsa
- salt and pepper
- Saute the onions, chiles and garlic in a small amount of olive oil, over medium heat, until the onions are soft.
- Set aside until cool.
- When the vegetables and rice are cool, combine all the ingredients in a bowl and mix well.
- Pour into a buttered 1 1/2 quart baking dish.
- Bake, covered at 375 degrees for 30 minutes.
- Uncover and bake 10 minutes more.
THis may not be a true "Spanish" rice, but who cares, it tastes great. We will definitely keep this recipe and sometime will probably add ground beef or chicken and turn it into a main dish casserole. Thanks for posting, it's a nice change of pace.
This is another "Spanish" recipe that you would be hard put to find in Spain. For one thing they don't use Cheddar cheese or Monterey Jack cheese in any Spanish dish, I doubt that you could even find Monterey Jack in Spain. They don't use sour cream either, in thirty years I have never been able to find it and always substitute yoghurt (in my non Spanish recipes of course)!
The recipe only calls for a 1 1/2 qt dish but I felt that it needed my 9x13 casserole since it was too large for the 1 1/2. After the dish (according to the recipe above) was done baking, I layered my chili colorado on top with a little added cheese then baked enough to melt the cheese. I didn't think it had the flavor I was looking for (which is why I added the chili on top) This was for the Super Bowl party.