"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Texas Jack Rice Casserole Recipe

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This recipe for Texas Jack Rice Casserole, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Giles
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. rice
salt generously
1/2 lb. Monterey Jack cheese, sliced thin
1 c. sour cream
butter
1 (4 oz.) can peeled green chilies, whole (slit the chilies open, remove seeds and chop)

Directions:
Directions:
Cook rice until dry and grainy. Combine with sour cream.
Arrange 1/2 of the above mixture in bottom of greased casserole. Put a layer of sliced cheese, a layer of chopped chilies, then another layer of sliced cheese. Top with remaining rice mixture. Dot with butter, cover with grated cheese.

Bake 30 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
6

 

 

 

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