Green Chili Rice

I had mentioned previously in the Green Chili post, that I would post some more green chili dishes, so here is the next family favorite.  It is Steve's most favorite of favorites of side dishes and I think he would gladly eat it as a permanent side dish for every meal.  We have sometimes called it "Cowboy Rice Pudding".  It is great with roast chicken or roast beef, and I often fix it with those two main dishes, but by all means serve it with anything. Also, as per my usual way of making things around here, the step by step pictures are pictures of the recipe doubled.

Green Chili Rice

Ingredients:
5 cups cooked rice (brown or white, which ever you prefer)
3 Tbsp butter
8  ounces chopped green chilies (1 cup)
2  cups sour cream
salt and pepper to taste
3/4  lb of Cheddar or Monterey Jack cheese (about 3 1/2 cups grated)

Instructions:
While rice is still hot, add butter and stir (or if you are using cold rice, melt the butter separately and mix in).  Add  green chills, sour cream, salt and pepper and 2/3 of the cheese.  Stir well and pour into a greased 2 quart casserole dish.  Sprinkle with remaining cheese.  Bake at 350 degrees for approximately 30 minutes, or until bubbly and golden on top.    Serves 6

Note:  This can become a main dish by adding 2-3 cups of cooked, diced chicken.  I have done it like this and loved it, and one of my commenters mentioned doing the same thing.

Enjoy