Mexican Rice(With Sour Cream And Green Chile)

1. 1

   Cook the rice in boiling salted water until just tender.

2. 2

   Cut each chile lengthwise into 3 strips.

3. 3

   Cut half the cheese into small oblongs, wrapping a chile strip around each piece.

4. 4

   Butter a casserole and put a layer of well-seasoned rice, then 2 or 3 stuffed chile peppers.

5. 5

   Season with salt and pepper, cover with sour cream, then repeat until all ingredients have been used.

6. 6

   The top should be of sour cream, the remaining cheese, grated and the butter in dots.

7. 7

   Put in a 350u00b0 oven until browned on top, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.