Mexican Rice

1c long grain white rice
1c sour cream
1-2c grated sharp cheese
¼c chopped jalapeños

Cook the rice according to about ¾ done, according to package directions.  Put aside ½c of the grated cheese to sprinkle on top.  Mix the cooked rice with remaining ingredients.  Taste the rice, adding anything necessary to bring out the flavors.  I added a little black and cayenne pepper and a bit of salt.  Pour it into a 9"x 9" glass baking pan.  Sprinkle the reserved cheese on top and bake, uncovered, at 350° for 20 minutes.  Serve with enchiladas, meatloaf, tacos, chicken. . .anything that would pair well with some spicy rice!

This is as close as I can get to duplicating a recipe The Lunch Ladies used to make at Three Lakes School, in Three Lakes, Wisconsin, where I worked as the K-8 School Secretary, many years ago.  I think at one time I actually had the recipe, but it's been long since lost.  In spite of (or maybe because of??) the spiciness of this, all the children loved it! . . . Lin  

No comments:

Post a Comment