Saturday, October 18, 2014

Chili Relleno Rice

Fall has definitely hit the Windy City this weekend--leaves are falling and changing colors, pumpkins are being carved, and everyone is drinking "Spiced"-something-Lattes. The days are getting shorter and everyone seems to be staying inside more. But, it doesn't have to be all dreary.
Make the most of your weekends.

A little prep goes a long way on a dark and cold night, or after a long day of studying / classes or mid-terms.  Plan your meals. Cook ahead for the week. And thank me later for taking my advice. Have something you can pop into the oven or microwave when you get home--nothing worse than having to walk to the store when it's rainy, damp or cold.

Rice bakes are ideal for this, and this recipe rocks the house--one of our favorites. If you already have leftover rice from another meal--ultra-simple! But, even if you do need to make the rice, so what...that'll take 20 minutes plus some cooling. And then you will throw, yes THROW, the recipe into one big bowl which will take another 20-30 minutes max.  

At Its Best.

Sear some chicken while this bakes. Add a salad.
Sit down and relax!
I suspect you will be able to charge a dinner fee for this one when your roommates come home!

(Adapted from Tyler Florence's Family Meal cookbook. Original recipe Christina Flach)

Chile Relleno Rice

Large Mixing Bowl
9" x 13" Pyrex Oven-proof dish

5 cups cooked white rice
1 1/2 cups reduced-fat sour cream
1 can condensed Cream of Chicken soup
2 (7oz) cans diced mild (or spicy) green chiles
2 cups cubed Monterey Pepper Jack cheese
Salt & Pepper to taste

1. Wash your hands. 
2. Preheat oven to 375F degrees.
3. Make the RICE if you haven't got leftovers.

4. Combine cooled rice, sour cream, soup, green chiles and cheese in a large mixing bowl.

5. Add salt and pepper to taste.

6. Lightly grease pyrex dish or spray with PAM.

7. Add rice mixture.

8. Bake @ 375F degrees x 20-30 minutes until golden brown.

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