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 -
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.
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!