Mexican Rice Casserole

Posted byhelenspencerpantazisPosted inUncategorized

Carol Bradley (my grandfather’s wife) gave me this recipe

Mom
  • 1 cup rice
  • 2 cups chicken broth
  • 1/2-2/3 cup sour cream
  • 1 small can diced green chilies
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1 tablespoon butter

Cook rice in chicken broth and cool. Mix in sour cream to moisten and pat half the mixture into a greased 8″ casserole. Add chilies and half the cheese. Top with remaining rice, sprinkle remaining cheese on top and dot with butter.

Bake at 350°F until bubbly.