Tuesday, October 20, 2009

Chili Rice

Did I mention that my dad's side of the family is making a cookbook of our favorite recipes? I bet you couldn't tell, since the last couple posts have been from my cousin and uncle.

The recipe book is quite the project, but something I have wanted to do forever. I don't want to miss my chance to know my nana's favorite recipes, or her mothers signature holiday dishes.

While this isn't from my Nana, nor a holiday dish, it was delish. Comming at ya from my Uncle Barrett, this is his family's favorite accompaniment to enchiladas... Chili Rice.

A nice combo meal idea. And one I expect to make often through the winter, as zucchinis stay well stocked in the market, causing me to make our favorite enchiladas on a regular basis.

This dish is fairly creamy, due to the sour cream (brilliant observation). But I wanted to mention it because that was why a couple of people said they really liked it (I served this at an informal gathering with a few of my sister's friends). Rice seems universally liked, so pair it with some cheese, sour cream and green chilis... and, ta da! A crowd pleaser.

Hope you like it too!

Chili Rice
from Uncle Barrett

2 cups of white rice
3/4 cup sour cream
1 large can diced green chilis
8 ounces Monterey Jack cheese, grated

Cook rice. You can use a rice cooker (like me), or stove top (Uncle B's directions below).

To make rice on the stove top, place rice in small to medium size pan. Rinse the rice in water 2-3 times, until the water is mostly clear. Add 3 cups of water to your rice pot and cover with a lid. Steam 20 minutes, then cool with the lid on.

Grease a 9x13 baking dish. Heat oven to 350 degrees.

Spread cooked rice evenly in baking dish.

Mix sour cream and diced green chilis in a small bowl, then spread on top of the rice. Sprinkle Monterey Jack cheese on top of the rice/sour cream mixture.

Bake at 350 until cheese is bubbly and brown. Serve hot.

* This dish can be refrigerated up to 1 day before cooking.

Guten appetit!

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