Wednesday, August 31, 2011

*Green Chile & Cheese Rice*

Before I get to the yummy cheesy rice recipe I would like to apologize for totally neglecting my blog over the last couple of months.  I have missed updating it & still plan to continue adding recipes!  Lately it has been a lot of baking/grilling chicken, baking/grilling fish, throwing a steamed bag of broccoli in the microwave & toasting a piece of 40 cal toast around the Howe house.  So nothing very "blog worthy" lately & I am hoping everyone knows how to do all of the above ;)

I started a new job at Metabolic Research Center as a nutrition/sales consultant.  Loving it so far.  Sooo that has kept me pretty focused & motivated.  I've been trying out the diet plan & doing my best to practice what I preach day in & day out! 

Now for the rice recipe.  I made this a couple of weeks ago when we had a Mexican dinner at the lake.  Very tasty!

2 cups uncooked white rice
chicken broth
7 oz can diced chiles, squeezed dry
16 oz reduced-fat sour cream
1 cup grated monterey Jack cheese
1 cup grated sharp cheddar cheese
onion powder to taste 

Preheat oven to 350 degrees F. Butter a large casserole dish.
Cook rice using chicken broth instead of water (use package directions). Remove from heat and fold in chilies and sour cream (reserve a little bit of sour cream for the top).
Layer half of the rice mixture and half of each cheese. Sprinkle with onion powder. Repeat layers. Spread reserved sour cream on top.
Cover and bake for 30 minutes.
Servings: 10 
I got this recipe from  Love that blog!

Our monthly supper club is at our house next week, so keep an eye out for new recipes!