Rice With Chilies and Cheese

The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups cooked rice
• 1⁄4 teaspoon oregano
• 1 (4 ounce) can chilies, diced
• 1  pint sour cream
• 1⁄2 lb  grated monterey jack cheese
• 2  tablespoons parsley, chopped
•  paprika (to garnish)

Directions

1. Mix the salt pepper and oregano with the rice.
2. Blend the green chilies with the sour cream and cheese.
3. Gently fold into the rice.
4. Bake, uncovered, in a butter casserole or mold for 30 minutes at 350.
5. Serve garnished with parsley and paprika.