"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 small grated onion 2 cups water 2 chicken bouillon cubes 1 cup rice 1 (16 oz) sour cream 1 small can green chilies (chopped) 2 cups grated cheddar cheese
Cook rice in water with onion and bouillon cubes until done. Add sour cream peppers and half of cheese and mix well. Pour into casserole dish, top with remaining cheese and sprinkle with paprika. Bake 30 minutes at 350 degrees.
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