Ingredients
- 2 cups sour cream
- 1 can (4 ounce) diced green chilies (mild, I usually double this)
- 1/4 teaspoon salt
- 3 cups cooked white rice
- 8 ounces monterey jack cheese, shredded (plus more to eye & to top)
- 1/4 cup parmesan cheese, shredded (I usually do it by eye)
How to Make
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Step 1: *Cook 1 cup dry rice which makes 3 cups cooked rice. Preheat oven to 350F.
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Step 2: Combine sour cream, chiles and salt in a bowl.
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Step 3: Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
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Step 4: Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
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Step 5: Loaf pan bakes at 350 for 25 min until bubbly. *Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.
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