Nana Recipe Wednesday–Baked Rice with Chilies

by Sarah on February 22, 2012

This is a Nana recipe that conjures up all kinds of memories.  I remember specifically when we would eat this dish and WHAT DISH Nana would prepare this in.  It really felt weird to make this in the wrong dish.  Although Nana make it in a Dansk baking dish–so at least I followed suit in one of my own Dansk dishes.  It just wasn’t the same.  We always had this baked rice dish for outdoor picnics or deck parties.  I don’t know why.  Here in Sacramento, it’s just too hot to consider eating a hot baked rice dish for an outside party, but I suppose in the Bay Area, temperatures are fairly mild and can dip in the evenings….perhaps a nice warm rice dish is just the ticket.  It’s been so long I just can’t remember—though I remember scarfing it up with no problem.

By the way, in the photo below, that is a teenaged me holding a baby cousin Alex in the back.  I LOVED (and still currently love) my little Barrett cousins. They are my first practice babies.  They are practically all 30ish now but who cares, they are still my practice babies.  *pinch cheeks*

So, I followed this recipe card, and Nana…………..I think it’s wrong. *COLLECTIVE GASP*  I know.  But I think the problem lies with one thing.  She listed 2 cups of cooked rice.  I think she meant cook 2 cups of rice.  Like, COOK 2 CUPS OF UNCOOKED RICE.  You know?  Yeah, so I had actually 3 cups of cooked rice and way too much sour cream and cheese.  I just adjusted things and it was fine but we’ll adjust the recipe for you all.  Because you’ll want to make this one.

I don’t really care if you make it for a deck party or not.  I just think you should make it.  Unless you hate cheese or rice.  Then maybe you should skip it.

This is the sour cream mixture.  I used the large can of green chilies.  Nana doesn’t specify on the card, but I happen to really like them, so I went big.  Do what floats your boat.  I ended up with extra sour cream mixture—it was good on Frito Pie.

So, the method for putting this together is simple:  Layer it as you would a lasagna, except with rice.  Not exactly rocket science.  Rice first, then some sour cream and Monterey Jack slices, then some more rice, etc, etc, etc….By the way, you should season each layer with some salt and pepper so it’s not totally bland.

At the end, grate some sharp cheddar cheese on top, grind on some pepper and bake it till everything is melty and you can no longer resist it.  Just try not to burn the roof of your mouth off.

This dish has been proven to be excellent with BBQ chicken, salmon on the grill, tri-tip, etc.  Best eaten outdoors on a breezy Spring or Fall evening.

Nana's Baked Rice with Chilies

Ingredients

  • 2 cups raw rice, cooked according to directions
  • 1 8 ounce carton sour cream
  • 1 can green chilies, chopped
  • 1/2 lb. Monterey Jack cheese, sliced
  • 1/4 lb. sharp cheddar, grated
  • salt, pepper

Instructions

  • Preheat oven to 350.
  • Mix chilies with sour cream.
  • Butter a casserole dish and layer rice, cheese slices, sour cream. Season each layer with salt and pepper. Repeat.
  • Top with grated cheddar and pepper.
  • Bake until heated through, approximately 20 minutes.
http://www.undercovercaterer.com/2012/02/nanas-baked-rice-with-chilies-recipe/


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