| previous | next |
Title: Elena's Mexican Rice
Categories: Mexican Rice Make
Yield: 6 Servings
| 1 | c | Rice; cooked |
| 1 | cn | Green chiles; peeled |
| 1/2 | lb | Jack cheese |
| 2 | c | Sour cream |
| 2 | tb | Butter |
| Salt and pepper; to taste |
Cut each chile lengthwise into 3 strips. Wrap a chili strip around a cubed piece of cheese. Butter a casserole and put a layer of seasoned rice, then several stuffed chile peppers, cover with sour cream. Repeat until all ingredients have been used. On top should be a layer of sour cream, the remaining cheese, grated. and the butter in dots. Bake at 350 until browned on top, about 30 minutes.
Per serving (excluding unknown items): 312 Calories; 20g Fat (58% calories from fat); 5g Protein; 28g Carbohydrate; 44mg Cholesterol; 81mg Sodium
NOTES : Great accompaniment to a meal of tacos and a fruit salad. I
generally add jalapenos to the sour cream, as well as pimentos TNT/wings
sent 10/97 Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft
Recipe by: Elena's Fiesta Recipes, Elena Zelayeta
previous next