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.
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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