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Rice, Cheese, Chili Medley

mexican, chili, vegetarian, rice, microwave

1 cup sour cream
4 oz can chopped green chilli, drained
1 tablespoon dried parsley
3 cup hot cooked white or brown rice
12 oz monterey jack (cut in strips)

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!)

Yield: 6 servings

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