Recipe Baked Rice with Sour Cream and Green Chilies by Lois Sherman

Baked Rice, Sour Cream and Green Chilies Casserole

ala Lois Sherman

Barbara says the recipe has been in the family for many, many years and it was a favorite. Friends have asked for the recipe and it became one of their favorites also. Barbara has made the dish for her church potlucks and has been asked for the recipe. She is unsure where her mother obtained the recipe but she suspects that it was from a magazine; she tried it and liked it and the rest is history.

Preparation: 45 minutes Family Heirloom Recipe
Serves 6 Lois Sherman via Barbara Goodwin
  • 1 cup uncooked rice
  • 1 4-ounce can diced green chilies
  • pound Jack cheese, grated
  • 2 cups sour cream
  • 4 tablespoons butter
  • Salt and pepper, to taste
  1. Cook rice in salted water until tender.

  2. Butter a casserole dish and set aside.
  3. Mix chilies, cheese and well-seasoned rice. Mix well. Add sour cream and mix well.

  4. Place mixture in reserved casserole dish. Sprinkle cheese on top.

  5. Bake in a preheated 350 oven for 30 minutes or until cheese is melted and starting to brown.

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Latest revision done December 2013
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