Chile & Cheese Rice

1. 1

   Place water and salt in a 2-quart pan and bring to a boil over high heat.

2. 2

   Add rice and cover.

3. 3

   When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.

4. 4

   Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.

5. 5

   of the cheddar cheese.

6. 6

   Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.

7. 7

   cheddar cheese.

8. 8

   Bake, uncovered, in a 350u00b0 oven for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.