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Chile Rice Casserole



  • 3 cups cooked long grain white rice
  • Salt and freshly-ground pepper, to taste
  • 3 cups sour cream
  • 1 teaspoon salt
  • 1 (7 ounce) can diced green chiles
  • 3/4 pound Monterey jack cheese, cut into strips
  • 1/2 cup grated Cheddar cheese


  1. Heat oven to 350 degrees F. Butter a 1 1/2-quart casserole.
  2. Season rice with salt and pepper. Combine sour cream, salt and chiles. In the prepared casserole, place a layer of rice, cover with a layer of the sour cream mixture, and top with strips of Monterey jack cheese. Repeat, making 2 or 3 layers and ending with rice on top.
  3. Bake for 40 to 45 minutes or until heated through.
  4. Sprinkle with grated Cheddar cheese and return to oven until cheese is melted.

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