Easy Cheesy Rice
Category: Sides
Difficulty: Medium
Time: 60 minutes
Yield: 8 servings
Ingredients
- 1 cup uncooked rice
- 1/2 teaspoon salt
- 1 Tablespoon cooking oil
- 2 Tablespoons onion, chopped
- 1 Dash of ground comino
- 1 Garlic powder to taste
- 1 1/2 teaspoon Knorr's chicken broth granules
- Pepper to taste
- 2 cups cold water
- 1 small can of green chilies, chopped
- 5 ounce Colby cheese, cubed
- 5 ounce Monterey Jack, cubed
- 8 ounce sour cream
Instructions
- Heat oil in saucepan over medium heat. Add rice and onion; sauté gently, stirring occasionally, until it begins to turn brown. Add comino, garlic powder, Knorr, pepper, and salt; stir to blend. Add water to green chilies; raise heat to high. Bring to boil. Cover pan with tight-fitting lid; lower heat and cook 20 minutes or until all water is absorbed. Remove from heat, put lid at angle to release steam and heat. Let set about 10 minutes.
- Add cheese and sour cream. Stir to mix. Put mixture into Pam-sprayed casserole dish. Bake at 350° for 20 minutes or until cheese is melted.