Rice Cheese Chili Medley
Ingredients
1 C. sour cream
4 ounce can chopped green chili, drained
1 Tbsp. dried parsley
3 C. hot cooked white or brown rice
12 ounces Monterey jack (cut in strips)
Topping:
1/2 C. shredded cheddar
2 tsp. toasted slivered almonds
1/4 C. almonds
1 tsp. butter or margarine
Cooking Instructions
Topping: Place on pie plate and cook on high 1 1/2 to 3 minutes, stirring every 30 seconds. Mix sour cream and chili, set aside. Mix parsley into the rice. Ditto layer 1 C. of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 to 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)