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Microwave Texas Rice Recipe

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This recipe for Microwave Texas Rice, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Claiborne
Added: Wednesday, October 18, 2006


2 cups water
1 tsp. instant chicken bouillon granules
1 cup uncooked long grain white rice
1 pint sour cream
1 4 oz. can chopped green chilies (2 or 3 cans if you’re Texan)
8 oz. shredded Monterey Jack cheese

To cook rice:
Place water in a 3 qt. microwavable casserole. Microwave on high for 6 minutes to boiling. Add bouillon and rice. Stir and cover. Microwave on high for 3 minutes. Microwave again on 30% for 12 minutes or until water is absorbed. Fluff with fork and let stand 5 minutes.

To assemble casserole:
Make three layers of cooked rice, sour cream, chilies (with liquid) and cheese. Top layer should be cheese. Sprinkle with paprika. Microwave at 50% 9 or 10 minutes, rotating the dish once until heated through.

Recipe can be halved.
This can be assembled ahead of time and refrigerated. Microwave at 50% until heated through.




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