Time
prep 0:30
total 1:00
Ingredients
| 1 cup | rice | | 2 cups | boiling water | | 8 oz. | shredded chedard cheese | | 8 oz. | shredded Monterey Jack cheese | | 8 oz. | sour cream | | 1/2 cup | butter | | 4 oz. | can chopped green chilis | | 3 to 4 | chopped green onions | | Salt and pepper to taste | | 1/4 tsp. | garlic powder |
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Instructions
Add rice to boiling water, cook covered for 15-20 minutes. When rice is done add the butter and stir until mixed well. Add the cheeses, sour cream, chilis, green onions salt and pepper, and garlic powder. Mix well, place in 8x8 greased square pan (pan will be full) and place in a 350°F oven for 30-35 minutes or until the top is brown and casserole is bubbling.
Author's Comments
I got this recipe from a lady I go the church with. It's easy to fix, and I always come with an empty dish. It's also easy to double.
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