Recipe - Rice Cheese Chili Medley

1 cup Sour cream
4 ounce Can chopped green chilli,
drained
1 tablespoon Dried parsley
3 cup Hot cooked white or brown
rice
12 ounce Monterey jack (cut in
strips)

Topping: One half cup shredded Cheddar, 2 T toasted slivered almonds (One fourth cup
almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2
to 3 mins, stirring every 30 seconds)

Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto

Layer 1 cup of rice, One half the sour cream mixture, and One half the cheese in a 1
One half quart casserole. Repeat. Cover with remaining rice. Cover tightly with
plastic wrap and nuke on medium high 8 10 minutes.

Top with cheddar and almond mixture, recover, and let stand until the
cheese melts, about 3 minutes.

(Supposedly 6 servings...I doubt it!)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini