Recipe by CookKelly
This recipe was made by a church member for the church staff when we were invited to her home for a Christmas luncheon. It is absolutely wonderful and everyone raved about it! We all begged her for the recipe and she was gracious enough to supply it. For the complete elegant meal that she served, please also check out "Dot's Vegetable Casserole", "Spiked Pork Tenderloin with Sunny Pear Chutney" and "Cherry-Cream Cheese Pie and Graham Cracker Crust". A meal that's a perfect "10"!
Top Review by Elisabetta47
This is super. DH said he could eat the entire pan. I used 1 large fresh chili instead of the canned, Greek yogurt in place of the sour cream and an unidentifiable cheese that had been hardening in the frig. Voila - it was wonderful. It's so easy to make ahead that I'm going to double it for a big lunch crowd coming over this week. Thanks CookKelly
- 591.47 ml water
- 4.92 ml salt
- 236.59 ml uncooked long grain rice
- 29.58 ml butter
- 1 medium onion, chopped
- 113.39 g can diced green chilies
- 2.46 ml salt
- 1.23 ml cumin
- 236.59 ml half-and-half
- 226.79 g monterey jack cheese, cubed or shredded
- 473.18 ml sour cream
Directions See How It's Made
- Bring the water to a boil, stir in the salt and rice, then cover and reduce heat to simmer.
- Cook until rice is just tender, about 20 minutes.
- Melt the butter in a skillet and saute the onion until golden.
- Stir in the chilies, salt, cumin, half& half, cheese, sour cream and cooked rice.
- Spoon into a lightly greased 1 1/2 quart (minimum) casserole- (slightly larger is better.) Bake at 325 degrees for 30 minutes, until bubbly.