Rice~ Cheese~ Chili Medley Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sour cream,
4 ounce: Can chopped green chilli, drained
1 tbsp: Dried parsley,
3 cup: Hot cooked white or brown rice,
12 ounce: Monterey jack, cut in strips
Directions:
Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4
cup almonds, 1 T butter or margarine, place on pie plate and cook on
high 1 1/2 to 3 mins, stirring every 30 seconds)
Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto
Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese
in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover
tightly with plastic wrap and nuke on medium high 8 - 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the
cheese melts, about 3 minutes.
(Supposedly 6 servings...I doubt it!)
Source from luhu.jp
cup almonds, 1 T butter or margarine, place on pie plate and cook on
high 1 1/2 to 3 mins, stirring every 30 seconds)
Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto
Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese
in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover
tightly with plastic wrap and nuke on medium high 8 - 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the
cheese melts, about 3 minutes.
(Supposedly 6 servings...I doubt it!)
Source from luhu.jp