chile relleno rice

This was the first thing I have made in a few days…hubby has been cooking grilling lately, because-well I just haven’t wanted to do much of anything. I did, however go through one of my new cookbooks “Tyler Florence Family Meal” and that’s where I found this.

It’s a no-brainer recipe.

And it is a keeper. So, I’m glad I can share my version with you.

Please excuse the pictures. Honestly- I jst snapped a few in case it would be good, so I would remember to share it. Because lately, I can’t remember much of anything.

I want to get back to my old joke cracking self.

Maybe fostering a old dog or hamster will help. Yes, there is a hamster at our local pound. It’s a boy.  Isn’t that weird? I was online looking at all the homeless animals, and under the “other” category there was a hamster. Which, brought to mind an image in my head of a dog catcher with a big net chasing a hamster….which I am sure didn’t happen; but it was a mental picture I had.

Back to rice.

This is a great use for leftover rice.

and, if you are like me… I buy the econo-can of diced green chilies.

I had to weigh out 14 oz.

literally, this dish takes about 4 minutes to make. Then you bake it- but there’s no work once it’s in the oven.

…perfect for chilly nights.

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chile relleno rice adapted from Tyler Florence Family Meal

Grease a 9×13 baking dish, or shallow 2qt casserole.

In a bowl, combine:

2 c cooked white rice

1 1/2 c sour cream *original recipe called for 2 c-I didn’t have enough, so used 1 and  1/2

1 can condensed cream of chicken soup

14 oz diced mild green chilies, drained

2 cups shredded Mexican cheese *original recipe called for 2 and 1/2 cups cubed Monterrey jack cheese

salt/pepper to taste.

Bake in a preheated oven 375°F for 20-30 minutes.*

*I put extra cheese on top.

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