Thursday, August 4, 2011

Summer Rice

My Aunt Pam is an amazing cook, and she first introduced me to this tasty little treat when we moved to the States in 1992. Today, it's one of my favorite go-to recipes when I need to throw together a dish and don't have much time, energy or ingredients in the house!  It's the perfect potluck dish, a great BBQ side, the answer to your comfort food craving AND it makes sensational leftovers! 

It's easy.
It's fool proof.
It's delicious.
I like this combo!!

Go ahead and add it to your "I'm going to make this tonight" list - you can thank me later!

Here's what you need:

1 cup uncooked rice (or 3 cups cooked)
2 cups water
2/3 cup sour cream
1/3 cup mayonnaise
1 4oz can of green chiles
1/4 cup green olives with pimentos (optional)
2 cups shredded cheese
2 Roma tomatoes, seeded and chopped
1/2 tsp onion salt or kosher salt
Freshly ground pepper to taste

Start by cooking your rice... 1 cup of rice + 2 cups of water = 3 cups of rice!  MAGIC!  Leftover cold rice works great in this recipe too.

In a separate bowl, mix together your sour cream, mayonnaise and chiles.  If you're using the green olives with pimento.. toss them in too. I prefer the rice without them, but if green olives are your thing...go for it!

Stir your rice in and combine well.

Then add your chopped tomatoes, salt & pepper and mix again.

Lastly you want to add your cheese.  I always use medium cheddar (guaranteed on hand in my house) but experiment with whatever you have handy, I bet a good sharp cheddar or Pepperjack would be glorious, giving it a little extra kick!

And this is what you'll have after all that.  At this point you can refrigerate until you're ready to heat, or throw it right in the oven to eat within 30 minutes.  I love versatile foods! LOVE THEM!

When you're ready to serve... just throw it in the oven at 350'F for 30 minutes or until heated completely through.

The end result... a cheesy, creamy, delicious dish that is dangerously addicting. Comfort food at its best - and did I mention the leftovers are divine?

Why are you still reading?  Get out there and make this already!!

Prep time: 20 minutes (counting rice cooking time)
Cook time: 30 minutes
Ready in: 50 minutes

1 cup uncooked, or 3 cups prepared rice
2 cups water
2/3 cup sour cream
1/3 cup mayonnaise
1 4-oz can of green chiles
1/4 cup chopped green olives with pimento (optional)
2 Roma tomatoes, chopped and seeded
2 cups shredded cheese
1/2 tsp onion salt or kosher salt
Freshly ground pepper to taste


1. Cook your rice!  In a saucepan combine 1 cup rice with 2 cups water.  Cover and bring to a rapid boil, lower heat to low and simmer until water is absorbed and rice is tender.

2.  In a separate bowl, combine sour cream, mayonnaise, chiles and green olives.  Add in rice and stir to combine.

3.  Add tomatoes, salt,  pepper and cheese and mix together.

4.  Transfer to a casserole dish and bake at 350'F for 30 minutes or until heated through.

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