Cheese Melt Rice Casserole
2 cups water
1 cup long grained rice
1 Tbsp bouillon
16 oz sour cream
1 1/2 cups Colby cheese, grated
1 cup Monterey jack cheese, grated
4 oz green chiles, chopped
1/2 cup red pepper, chopped
pepper to taste
Preheat oven to 350 F. In a medium saucepan combine water, rice and bouillon,
bring to a boil, reduce heat and simmer about 15 minutes until tender. In a
small bowl combine all ingredients, reserving 1/2 cup of the Colby.
Turn rice/cheese mixture into greased casserole dish and bake for 25 minutes,
top with remaining cheese and bake another 5 minutes to melt.
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