I have said it before and I will say it again… I love rice. I especially like it when it is a vessel for other yummy ingredients, and it really is the perfect canvas for whatever direction you want to go. I always have rice on hand so it is also a great go-to if I haven’t thought through dinner because it is filling enough to serve as a main course and versatile enough to also be a yummy accompaniment to whatever happens to be the star dish that night. I am always on the lookout for new takes on rice dishes so here is one I recently found and tried by the Food Network Kitchen. It was delicious and easy to throw together in no time at all but packed a lot of interesting flavors into each bite.
I have started keeping cans of chopped green chiles on hand because my family loves the slow cooker chicken verde I posted about months ago so I actualy had all of these ingredients on hand.
And this was so tasty and easy that I plan to stay stocked in all of these things so that I can throw this together whenever I want. We had it as a hearty side dish with Chicago style hot dogs (I mixed cut up onions, cucumbers and tomatoes with mustard and vinegar and piled them atop broiled hot dogs on pretzel buns. Our tummies were happy.
Cheesy Chile Rice
Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan.
Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.