Chili and Cheese Rice

This is the dish before it was baked.

I grew up in a really great neighborhood in Southern California.  It's the kind of place you ride your bike to the park in with your friends, walk to school from your house and have neighbors that become some of your best friends.  Our neighbors across the street are an awesome family of five (like my family).  We have had countless dinners, barbeques and fun times together.  The Mom is like a second mom to me.  For my 25th birthday she and one of her daughters but together one of the best birthday presents ever.  She gathered some of her most favorite recipes and put them together in a three ring binder for me.  That was 3 years ago and right around the time I actually developed a real interest in learning to cook.  I've since tried most of the recipes and have continued to add to the book through the years.  This Chili & Cheese Rice recipe is one of the recipes that was originally included.  It's super easy and really yummy, perfect as a side dish for so many dinners - I made it as a side dish on one of my Mexican themed nights.

The pictures are from when I halfed the recipe, I included the full version below.  Also, I just realized that when I made this last night, I mixed all the cheese in together, then baked... I think it turned out just about the same... oops!

Chili and Cheese Rice
Serves 6

Ingredients:
 1 cup long grain rice
1 4 oz can diced Ortega chiles
1 1/3 cups sour cream (I always use Light)
1/2 lb Jack cheese grated (2 cups)

Directions:

Cook rice as directed on package.  Combine cooked rice, chillies, sour cream, and 1/2 cups cheese and turn into greased 1 1/2 quart casserole.  Sprinkle balance of cheese on top.  Bake at 350 degrees for 30 minutes.

Apparently, I was hungry and couldn't wait to serve myself until AFTER the picture...