1) Stay in the classrooms with the kids for an hour while the teachers were at the luncheon
2) Prepare a dish for the luncheon
3) Do nothing
Since I normally do nothing and am much more the chef type and much, much less the preschool teacher type I volunteered to bring a side dish. I made Chile-Cheese Rice from the Grant Corner Inn Cookbook that I've written about before. The rice was great! All but one serving was left in the casserole dish when I went to pick it up this afternoon and I had a teacher ask for the recipe. So, I thought I'd share -
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Chile-Cheese Rice
Chile-Cheese Rice
1 bunch scallions, most of green tops removed, finely chopped
1 jalapeno chile, finely chopped
½ stick butter
3 cups cooked white rice
1 ¼ t salt
1 ½ cups sour cream
2 cups (8 ounces) cubed Monterey jack cheese
2 cans (4-ounce) chopped green chiles, drained
½ cup (2 ounces) grated Cheddar cheese
Preheat oven to 350 degrees. Generously butter a 2-quart casserole dish.
In a small sauté pan sauté scallions and jalapeno in butter until softened. Stir into cooked rice; add salt, sour cream, cubed Monterey jack cheese and green chiles. Pour into prepared casserole dish; sprinkle with Cheddar cheese.
Bake at 350 degrees for 30 minutes or until cheese topping is melted and casserole is bubbly.
Serves 8.
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This recipe would also be good with cooked and cubed chicken breast mixed in casserole-style. I am going to make it again this weekend and serve it with Cilantro-Lime Shrimp. Yum!
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Thanks for the recipe, Sharon! I will be trying this. But, now I need your Cilantro-Lime Shrimp recipe! :)
ReplyDeleteOh this sounds really good. I think my family will really like this. Thanks for sharing the recipe.
ReplyDeleteCongratulations Sharon Brown! Thank you so much for taking the time to share this exciting information.
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