Chile Cheese Rice

Chile Cheese Rice: originally published in El Paso Texas JR. League Cookbook

Serves 10
Heat Oven 350 degrees

2 cups cooked rice
3 cups sour cream
1 pound little cubes Jack cheese
1 cup grated jack cheese
4-4 oz. Cans chopped green chile (If you have fresh you can use it)
Dash of salt

Cook rice. Combine with sour cream and season with salt. Mix with Jack cheese. Add the chopped chile and combine the entire mixture. Put the mixture in a buttered casserole. Top with more shredded Jack Cheese and sprinkle paprika on top for color. Bake for 30 minutes. This recipe can be prepared ahead and refrigerated or frozen, then thawed for 1 hour and baked. If you decide to freeze it, hold off on the 30 minutes of cooking until just before it is served.

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Thanks Edi