- Pre-heat oven to 350-degrees F and lightly grease a baking dish.
- If necessary, wash the rice in cold water once or twice, then
drain. Cover the rice with twice its volume of water (i.e. 2 cups)
in a medium-sized saucepan. Bring to a boil, then cover the pan,
reduce the heat and leave the rice to simmer for about 20 minutes
or until all the water is absorbed.
- Drain and chop the chilies. When the rice has finished cooking,
stir in the chopped chilies and half the grated cheese. Mix the
sour cream with the cornstarch and add to the rice. Season to taste.
- Transfer the rice mixture to the greased baking dish and dab with
pieces of the butter on top. Sprinkle the remaining cheese over
the dish and bake for 15 minutes, uncovered, until the cheese is
brown and bubbly.
NOTE: You can use non-fat or low-fat substitutions for the cheese
and sour cream (I've done both) though this is a dish where the flavor
really benefits from some fat; also the Cheddar cheese on top will
melt better and have a better consistency for serving if it has some
fat in it, so maybe go low, not no-fat.
Nutritional data was not available.
McCartney's Home Cooking
by Linda McCartney
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