Rice Recipes



 

Chile-Cheese Rice

Makes 4 servings.

2 cups uncooked long-grain rice
2 cups vegetable or chicken broth
4 ounces shredded cheddar cheese, divided
1/2 cup sour cream
1 (4 ounce) can diced green chiles, drained

Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.

Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.