This recipe for Chile and cheese rice, by Linda Bird, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1cup long grain rice 1 can (4 oz) diced chiles 1 1/3 cup sour cream 2 cups shredded jack cheese
Cook rice according to package directions. Combine rice, chiles, sour cream and 1 1/2 cups cheese. Turn into a greased 1 1/2 quart casserole; sprinkle remaining cheese on top. Bake, uncovered, in a 350 oven for 30 minutes or until cheese is bubbly and rice is heated through.
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