This is my adaptation of a great side dish recipe I found online. You can adjust it as needed to make it more cheesy, more spicy, or with more sauce.
Ingredients
2 cups (approx.) of rice or rice blend of your choice - instant or cooked
2 (8 ounce) containers of sour cream (lowfat if desired)
4 ounces chopped green jalapeno peppers, drained (more can be added to increase the 'heat')
3-4 cups of shredded Gouda cheese (lowfat if desired)
2 (8 ounce) containers of sour cream (lowfat if desired)
4 ounces chopped green jalapeno peppers, drained (more can be added to increase the 'heat')
3-4 cups of shredded Gouda cheese (lowfat if desired)
Directions
Prepare the rice according to package directions.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chilies. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chilies. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.
1 comment:
This sounds interesting. I've never had rice with sour cream before. Sadly I'm thinking of giving up dairy. It doesn't seem to agree with me so well. But recipe looks simple and I'm sure is quite tasty.
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