From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook rice according to package directions, substituting chicken broth for water. Combine all ingredients except cheese. Pour one-half of the mixture into a 2 quart casserole; top with one-half of cheese. Repeat layer. Bake uncovered in a 350 degree oven for 30 minutes. (If you like very hot food, you may increase the quantity of Jalapenos.)
SERVES: 8
- 1 cup rice
- Chicken broth
- 1 cup sour cream
- 1-1/2 Tablespoons Jalapeno pepper, seeded and minced
- 1-1/2 Tablespoons Jalapeno juice
- 1/3 cup creamy Italian dressing
- 1 can water chestnuts, drained and sliced
- 1 pound Monterey Jack cheese, grated
TO PREPARE:
Cook rice according to package directions, substituting chicken broth for water. Combine all ingredients except cheese. Pour one-half of the mixture into a 2 quart casserole; top with one-half of cheese. Repeat layer. Bake uncovered in a 350 degree oven for 30 minutes. (If you like very hot food, you may increase the quantity of Jalapenos.)
SERVES: 8
