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Monday, September 21, 2015

Rice With Olives And Green Chile Peppers

Ingredients

  • Servings: 4
  • 1 cup rice
  • 2 cups water
  • 1 (6 ounce) can sliced black olives
  • 1 (4 ounce) can diced green chiles
  • 1 (16 ounce) container sour cream
  • 1 1/2 cups shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon paprika

Recipe

  • combine rice and water in a medium saucepan. cover. bring to a boil, and reduce heat to low. simmer for 20 minutes, or until done.
  • preheat oven to 325 degrees f (165 degrees c). grease a deep, 2 quart baking dish.
  • in a small bowl, mix together olives, chile peppers, and sour cream. set aside.
  • spread 2/3's cooked rice in bottom of baking dish. place sour cream mixture on top of rice, and cover with monterey jack cheese. spread remaining rice on top of cheese.
  • bake for 25 minutes. remove from oven, and cover with shredded cheddar cheese. sprinkle paprika over the top. continue baking until the cheese melts, about 5 minutes.

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