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PEDRO'S MEXICAN SPECIAL
3/4 pound of Monterey Jack cheese
3 cups of sour cream
3 cups of rice, cooked
2 cans of peeled green chilies, chopped
1/2 cup of Cheddar cheese, grated
Salt & pepper to taste |
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Cut Monterey Jack into strips. Mix sour cream and chilies.
Butter 1 1/2 quart casserole well. Season rice with salt and pepper. Layer
rice, sour cream mixture and cheese strips in that order. Finish with rice
on top. Bake at 350ºF. for 30 minutes. During last minute, sprinkle with
Cheddar and allow it to melt. 6 to 8 servings.
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