Prep 10 mins
Cook 50 mins
My friend Jackie gave me this recipe to try. Sounds so good. If you make it before I do, let me know how it turns out!
- 2 cups water
- 1 cup long-grain rice
- 1 tablespoon bouillon
- 16 ounces sour cream
- 1 1⁄2 cups colby cheese, shredded
- 1 cup monterey jack cheese, shredded
- 4 ounces green chilies, chopped
- 1⁄2 cup red pepper, chopped
- pepper, to taste
- Preheat oven to 350�°F.
- In a medium saucepan combine water, rice and
- bouillon. Bring to a boil, reduce heat, and simmer about 15 minutes until tender.
- In a small bowl combine all ingredients, reserving 1/2 cup of the Colby cheese.
- Spoon mixture into a greased 9x9-inch casserole dish, and bake for 25 minutes
- Top with remaining cheese, and bake another 5 minutes to melt.
This was ooey-gooey dee-liciousness! I used leftover rice from the Chinese restaurant, added some garlic, cumin and chili powder. Next time, I want to add shredded chicken and stuff poblano peppers. Thanks for posting!
I have every intention of making this recipe as is, but I must confess my first try at it was altered to create a main dish for my "must have meat" family. What I did was brown some ground chuck and then seasoned it with some tomato sauce mixed with 1 pkg of dry taco seasoning mix. Other than that I followed your recipe word for word. I am not sure what you would call it, but I lucked out and everybody loved it! We talked about making burritos or mexican lasagna out of it next time. With that being said, I am going to make the dish just as intended as a side dish to go with a grilled flank steak. I can't wait to try it as intended! Thanks for the great recipe! :)
Tell Jackie this is incredibly, sinfully good. THe smell of the chilies put me off, but once I stuck it in my mouth... OMG! Sinfully rich, a little bit sweet, cheesy, and so much the better the next day. YUM! I can see this being super with some chicken breast baked on top of it and a green salad. I am becoming an addict.