| 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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