Chile-Cheese Rice

Chile-Cheese Rice

Makes 4 servings.

2 cups uncooked long-grain rice
2 cups vegetable or chicken broth
4 ounces shredded cheddar cheese, divided
1/2 cup sour cream
1 (4 ounce) can diced green chiles, drained

Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.

Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.

Estimated Times

Preparation Time: 10 mins
Cooking Time: 1 hr

Servings: 4
1 tablespoon butter or margarine
1 small onion, chopped
4 cups cooked white rice
2 cups (8 oz.) shredded sharp cheddar cheese, divided
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups sour cream
3 cans (4 oz.) diced green chiles
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
PREHEAT oven to 375° F. Lightly grease 2-quart casserole.

MELT butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.

BAKE for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper, if desired.