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