Tuesday, March 23, 2010

Cheesy Chile Rice

I wasn't sure the hubby would like the mexican chicken lime soup, or if it would be enough for him, so I made this rice dish to go with the soup. It was okay, a little bland maybe, but I probably under seasoned it.

Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles, 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

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