Rice and Chile Bake

Serves: 7
Total Calories: 283


1 cup rice
2 cups sour cream
1 cup green chili, chopped
1 cup Monterey Jack cheese, cubed
1 teaspoon salt


Cook rice according to package directions, undercooking slightly. Combine all ingredients and place in a greased casserole. Bake at 350° for 15–20 minutes or until cheese melts and mixture is thoroughly heated.

Nutritional Facts:

Serves: 7
Total Calories: 283
Calories from Fat: 151

This Rice and Chile Bake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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