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Spice up your rice repertoire with this Chili Verde variation that brings Southwestern flair to your table. Layers of fluffy rice alternate with a creamy mixture of sour cream and zesty green chilies, creating the perfect balance of heat and coolness. Strips of melty Monterey Jack cheese thread throughout, while a shower of Parmesan adds the perfect finishing touch. An impressive side that's 'good with every kind of entrée.'
We don't need that stupid "Jump to the Recipe" BS!
Ingredients
1 pint sour cream 1 small can chopped green chilies salt to taste 3 c. cooked rice, salted 1/2 lb. Monterey Jack cheese, cut in strips Parmesan cheese
Directions
Combine sour cream with green chilies, add salt to taste. In a baking casserole, layer all ingredients except parmesan cheese; first a layer of rice, then a layer of sour cream-chilies, then a layer of Jack cheese strips. Repeat until all ingredients are used up, ending with rice. Bake at 350° about 25 minutes. Sprinkle top with Parmesan cheese. Return to oven until cheese melts or about 5 minutes more. Makes about 6 portions. Good with every kind of entrée. Scoop way down to serve, so several layers are included in each portion.
Servings
Makes about 6 flavorful portions
Nutrition Facts
Nutrition Per Serving - Calories: 330; Total Fat: 23g (Saturated Fat: 14g); Cholesterol: 70mg; Sodium: 340mg; Total Carbohydrates: 21g (Dietary Fiber: 1g, Sugars: 2g); Protein: 11g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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