Rice, Cheese, Chili Medley

Course : Vegetables
Serves: 6
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1 cup Sour cream
4 ounces Can chopped green chilli, drained
1 tablespoons Dried parsley
3 cup Hot cooked white or brown rice
12 ounces Monterey jack (cut in strips)

Preparation / Directions:

Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes. (Supposedly 6 servings...I doubt it!)

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