| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Rice, Microwave |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Red chile sauce; (10 ounce) |
| 2 |
cn |
Green chile sauce; (8 ounce) |
| 1 |
c |
Water |
| 2 |
c |
Long grain rice |
| 1 |
cn |
Ortega green chiles; (4 ounce) |
| 1 |
|
Block Jack cheese; (8 ounce) |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
1. In a 3 quart casserole combine red chile sauce, green chile sauce, water
and rice.
2. Cover. Microwave at high (100%) 5 minutes.
3. Microwave at medium (50%) until liquid is absorbed and rice is tender,
18 to 20 minutes.
4. Cut green chiles into lengthwise strips.
5. Cut Jack cheese into 1 inch cubes.
6. Wrap the cheese squares with the strips of green chile and set aside.
7. Place half the cooked rice in a 3 quart casserole.
8. Place the wrapped cubes of cheese firmly into the top of the rice,
covering the complete top surface of the rice.
9. Stir the sour cream to make it a smooth consistency and cover the
wrapped cheese cubes Then add the remaining rice. (You should now have the
bowl in layers - bottom is half the rice; then the second layer is the
chile wrapped cheese; third layer is the sour cream; and the fourth layer
is the remaining half of rice.) Cover with plastic wrap and microwave at
medium high (70%) 10 minutes. Serves 6 to 8.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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