Jan 162017
 

Recently we enjoyed a fine evening with some dear friends that featured a really great family style meal. Our friend Peg prepared baked salmon, salad and a rice side dish that I could have eaten single handedly. My wife, Stella (so not her real name) managed to maintain the appearance of propriety and limited herself to a single portion of this amazing rice dish.

I did not even try to resist. I’d never eaten anything like this rice casserole before, said so, and saw Peg’s husband, Terry, look at me with pity and sad eyes. He could see that I sadly had a rice-less casserole upbringing, so he explained to me rice dishes of this type are numerous and wonderful. Wow, what culinary rock had I been living under for decades?

I did help myself to seconds, I used a smallish serving spoon in an effort to minimize Stella’s embarrassment but as it turned out Stella was wishing she had helped herself to seconds too.

On our short drive back home that evening we talked mostly of this rice casserole dish and how we would make it. Two days later we were in the kitchen re-creating “Peg’s” Rice Casserole. We made half the recipe then convinced ourselves it was okay to eat it all because we were only each eating half of the half. (I know that’s disturbing.)

As the recipe evolved, we started imagining ways to turn it into a main course and that’s just what we did. We have no idea where the original recipe comes from but here’s Peg’s perfect side-dish recipe:

Cheese Baked Rice Side Dish

3 cups cooked rice

1 7oz. can of diced green chilies

2 cups sour cream

A Can Opener

1-cup cheddar cheese

Mix it all together and pour into a greased baking dish and bake at 350 for 35 minutes.  The above recipe is delicious but here’s how we modified it, made it even easier to prepare for the out-of-time-cook and turned it into a main-dish.

 

Cheesy Green Chili Rice Casserole with Jalapeno Cheddar Bratwurst

Serves:
Four

You Will Need:

Large Mixing Bowl

Large Spoon for Mixing

9” x 13” Casserole Dish

Cheese Grater

Knife or Cleaver

Ingredients:

2 pkgs. Pre-cooked rice (see note below)

1 7oz. can of diced green chilies

2 cups sour cream

1 cup cheddar cheese – or more if you want it super cheesy

2 cups diced ham, sausage, turkey, chicken, fried tofu – your choice

(For the record we used Teton Waters 100% Grass-Fed Beef, Uncured Jalapeno Cheddar Bratwurst and it was great!)


Instructions:

Cook the rice per the instructions on the package and pour the steamed rice into your mixing bowl.

Add the green chilies to rice and stir to combine.

Add your protein choice, in this case the jalapeno bratwurst…

…and stir to combine.

Next fold in the sour cream.

When combined add the cheddar cheese.

Turn into the greased casserole dish.

Smooth out with a spoon and and bake at 350 for 35 minutes or until the rice is bubbling around the edges and lightly browned.

This is so easy and so tasty and a great dish to make after the holidays when you have leftover turkey or ham. And now Stella and I are imagining other creations using this recipe idea. Watch this blog for more to come.

Enjoy!

NOTE: You will find pre-cooked rice in packages in the rice section in the grocery store. There are so many varieties these days and all you have to do is pop the bag in the microwave for a couple of minutes. We used Seeds of Change Quinoa and Brown rice with Garlic, which we buy economically at Costco. Of course it is much cheaper to cook rice but using the pre-cooked rice makes this an easy dish to prepare in a hurry.

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