50+ Friends Club Cookbook
Pasta and Rice
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Mexican Rice
From the Kitchen of:
Pepper
6 to 8
cups
cooked rice, brown, white or mixed
2
4-oz. cans
chopped green chilies
2 to 3
cups
sour cream or plain yogurt
1/2
lb
Monterey Jack cheese
Paprika
Mix rice, green chilies and sour cream or yogurt; stir to blend and pour into greased 13x9 inch baking dish.
Cut Jack cheese into 1/2 inch chunks, distribute evenly over top, and press down into mixture.
Sprinkle generously with paprika, cover with foil and bake in 350 degree oven about 45 minutes. Rice should be hot and bubbly.