Rice & Green Chile Casserole
Serves 4
Published in: Dallas Morning News
1 box long-grain and wild rice mix (4-ounce)
1/4 cup long-grain white rice
1/2 teaspoons salt
1 1/2 cup water
Nonstick cooking spray
1 cup reduced-fat sour cream
1 can chopped green chiles -- drained (4-ounce)
2 cup shredded Mexican cheese mix
Combine wild rice mix (with seasoning packet) and white rice, salt and
water in a 1 1/2 -quart saucepan. Bring to a boil, stirring well. Cover,
reduce heat to low and cook 20 minutes. Remove from heat and cool
slightly. While the rice is cooking, preheat oven to 350 F. Lightly spray
or oil a 2 1/2 -quart casserole or baking pan and set aside. Combine sour
cream and chiles; set aside. Layer half of the rice in the bottom of the
casserole. Spoon half of sour cream mixture over rice, spreading
carefully. Top with half of cheese. Repeat layers. Bake, uncovered, 20 to
25 minutes, or until heated through and bubbly around the edges. Makes 4
to 6 servings.
SOURCE: The Seattle Times/101 Things To Do With A Casserole
Exported from A Cook's Books -- Recipe management for Macintosh
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