Green Chile Rice

Simple Southwest Cooking, p. 66

1 cup uncooked white rice

1 cup non-fat or low-fat sour cream

1 4-ounce can chopped green chiles

4 ounces Monterey jack cheese, grated

Seasoned salt to taste

Remember when "cut the cheese" was a thing that made people laugh? Because we were all really, really weird in the 90s?

Anyway, shredding yourself is always better than getting pre-shredded. Sometimes cheaper, always moister and meltier. 

Preheat oven to 300 degrees F. Cook rice according to package directions. Spray a 1 ½-quart casserole dish with nonstick spray. Layer half of the rice, sour cream, chiles, jack cheese, and seasoned salt. 

Try to get things as evenly distributed as you can. Don't be afraid to mess it up just a little. 

Repeat, ending with cheese. Bake for 1 hour. 

And then. MELTY CHEESE. 

It's certainly eye-catching!

My Rating: 4/5 "Don't go into this expecting it to be a gooey spicy extravaganza. Each ingredient serves as an accent to the rice, and they all combine into a nice singular flavor. The rice on the top gets a little crunchy in the oven, but it adds an interesting texture to the stuff overall. A nice light flavor that's filling and can either stand alone or be served as a complement to a meat dish."