| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked rice |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Salad oil (up to) |
| 3 |
|
Cloves garlic; crushed |
| 1/4 |
c |
Chopped parsley |
| 1/4 |
c |
Chives; chopped |
| 1/4 |
c |
Cilantro; chopped |
| 1/2 |
c |
Chopped onions (green or regular) |
| 1/2 |
c |
Chopped green chilies; fresh or drained canned |
| 2 |
c |
Grated sharp cheddar cheese |
| 1 |
c |
Grated Monterey Jack cheese (save some for topping) |
| 1/2 |
ts |
Chili powder; optional |
| 1 |
|
Jalapeno; seeded and chopped, optional |
INSTRUCTIONS
From: Fran <frich@TENET.EDU>
Date: Wed, 7 Aug 1996 19:45:20 -0500
Cook rice according to directions. Mix all ingredients except Monterey Jack
cheese for topping; put in casserole dish. Top with cheese. Cook uncovered
about 45 minutes in preheated 275-degree oven.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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