Green Chili and Rice
Source: Linda McCartney's Home Cooking
Author: Linda McCartney
Servings: 6-8
Category/Type: Vegetarian
Prep Time: 45 minutes

1 cup long grain rice
1 (4 oz) can of green chilies in brine
2 cups Cheddar cheese, grated
1 cup sour cream

1 tbsp cornstarch
salt and fresh ground pepper, to taste
2 tbsp butter or margarine

  1. Pre-heat oven to 350-degrees F and lightly grease a baking dish.

  2. 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.

  3. 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.

  4. 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.

    Linda McCartney's Home Cooking
    by Linda McCartney
    ISBN: 1559701609
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