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Cinco de Mayo: Jalapeño Rice

Source of Recipe


From "The Everything Easy Mexican Cookbook"



List of Ingredients



• 1-1/2 cups uncooked white rice
  
• 1/2 tsp salt
  
• 1/2 pound Monterey jack cheese
  
• 1/4 cup fresh green chiles, or 1/8 cup canned green chiles
  
• 2 cups sour cream
  
• 1/4 cup butter
  






Instructions



1. Preheat oven to 300°F. Grease a 9-inch square baking pan.
   Bring 6 cups of water to a boil. Add the rice and salt. Cover and boil for 5 minutes. Reduce heat to medium-low and cook for 20 minutes or until the rice is tender.
   
   
2. Grate the cheese. If using fresh chiles, remove the stems and seeds. Chop the chiles into 1/4-inch pieces.
   
   
3. Layer the rice, sour cream, cheese, and chiles in prepared pan in that order. Dot with butter on top. Bake for about 30 minutes.
   
   Serves 6