Green Chili Rice

As you know by now, I like a bargain meal or side dish. This one could work for a meatless Friday meal or a side dish to chicken or beef.

Green Chili Rice

1 cup uncooked, white rice
1 cup sour cream
2 cups Monteray Jack Cheese, shredded
4 ounce can of roasted diced chilies
1 teaspoon chili flakes
1/4 cup chopped green onion
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin

Cook the rice according to package directions or in a rice steamer.

Combine the rice with the remaining ingredients except for 1/2 cup of the shredded cheese. Spread the mixture into a greased casserole dish and then top with the remaining cheese.

Bake, uncovered, in a 350 degree oven for approximately 25-30 minutes or until cheese is bubbly and casserole is heated thoroughly. Serves four to six.

Ideas . . .
1/2 cup diced, cooked chicken or ham changes the game plan!
1 can of drained tuna would be interesting.
Mix the 1/2 cup topping cheese with some Panko crumbs for extra crunch.
Use 1/2 Monterary Jack and 1/2 sharp cheddar cheese.
Want it hotter? Use canned Jalepeno chilies.