Recipe: Debbie's Spanish Rice Casserole

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Title: Debbie's Spanish Rice Casserole
From: DebbieGrrrl
Newsgroups: rec.food.cooking
Date: 2001-05-08

Debbie's Spanish Rice Casserole
(Chicken or shrimp can be added, too)

1 4-ounce cans chopped mild green chiles
3 cups cooked rice (cooked with chicken broth rather than plain water)
1 onions, chopped
2 garlic cloves, minced
1 cans corn (or frozen)
1 1/2 cups sour cream
4 1/2 tsp cilantro leaves, finely chopped
1 cup grated Monterey Jack cheese (8 ounces)
1 cup grated Cheddar cheese (8 ounces)
1 cup salsa (more or less)
salt and pepper to taste

Put rice on to cook according to package directions (or however you usually cook your rice).
While rice is cooking, blend the sour cream with the cilantro and set aside.
Saute onions, chilies and garlic.
Stir into the sour cream/cilantro mixture and set aside.
Grate the cheeses and add them to the sour cream mix.
Butter a 1 1/2-quart casserole dish.
Mix the rice, corn, sour cream mixture, and shredded cheese and salsa.
Cover casserole and bake for 25 minutes at 375 degrees.
Remove cover and bake an additional 10 minutes, or until bubbly.

Note: This may be easily halved or doubled, and may be assembled early in the day, refrigerated, and baked later. Allow more baking time if casserole is chilled.