Recipe: Rice and Green Chile Casserole

RICE AND GREEN CHILE CASSEROLE

1 (4-ounce) box long-grain and wild rice mix
1/4 cup long-grain white rice
1/2 teaspoon salt
1 1/2 cups water
Nonstick cooking spray
1 cup reduced-fat sour cream
1 (4-ounce) can chopped green chiles, drained
2 cups shredded Mexican cheese mix

Combine wild rice mix (with seasoning packet) and white rice, salt and water in a 1 1/2 quart saucepan. Bring to a boil, stirring well. Cover, reduce heat to low and cook 20 minutes. Remove from heat and cool slightly.

While the rice is cooking, preheat oven to 350 degrees F. Lightly spray or oil a 2 1/2 quart casserole or baking pan and set aside.

Combine sour cream and chiles; set aside.

Layer half of the rice in the bottom of the casserole. Spoon half of sour cream mixture over rice, spreading carefully. Top with half of cheese. Repeat layers.

Bake, uncovered, 20 to 25 minutes, or until heated through and bubbly around the edges.

Makes 4 to 6 servings
Source: 101 Things To Do With A Casserole by Stephanie Ashcraft and Janet Eyring