Chile-Cheese Rice

Ingredients:

  • 2 cups uncooked long-grain rice
  • 2 cups vegetable or chicken broth
  • 4 oz. shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 1 - 4 oz. can diced green chiles, drained

Preparation:

Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.

Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.

Servings: 4 Print This Page
rice 1
rice 2