Wednesday, December 8, 2010

Chile-Cheese Rice

Logan's preschool had a luncheon for the teachers today. Parents were asked to volunteer to do one of the following:
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

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!

3 comments:

  1. Thanks for the recipe, Sharon! I will be trying this. But, now I need your Cilantro-Lime Shrimp recipe! :)

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  2. Oh this sounds really good. I think my family will really like this. Thanks for sharing the recipe.

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  3. Congratulations Sharon Brown! Thank you so much for taking the time to share this exciting information.
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    ReplyDelete