| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Microwave, Mexican, Vegetarian, Rice, Chili |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 4 |
oz |
Can chopped green chilli, drained |
| 1 |
tb |
Dried parsley |
| 3 |
c |
Hot cooked white or brown rice |
| 12 |
oz |
Monterey jack (cut in strips) |
INSTRUCTIONS
Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup
almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2
to 3 mins, stirring every 30 seconds)
Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto
Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1
1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with
plastic wrap and nuke on medium high 8 - 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the
cheese melts, about 3 minutes.
(Supposedly 6 servings...I doubt it!)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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