Side of Rice

Rice on the side goes with just about any meat, fish or chicken. Actually, I appreciate it all alone! It’s one of my comfort foods. Try this with white rice when you need it quickly … say 15-20 minutes. Or the brown rice option for a little longer cooking time.

You’ll enjoy this for a change to the baked potato-fully loaded.

Recipe

This can be baked after putting it together or just do the whole thing on the stove for a quicker option.

4 Cups cooked rice-cooked per package directions and salted and peppered to taste
1 Small onion-minced or chopped
Up to one tablespoon of butter to sauté onion
1 Cup sour cream
7 Ounces roasted green chiles-chopped (for a little heat use those marked Hot)
4 Ounces of grated cheese that melts easily (Colby/Jack)

Cook rice per directions as you accomplish the additional directions. Preheat oven to 350 degrees if you are going to bake after you put this together. Can all be done on top the stove.

Sauté onion in the butter until turning a nice golden brown and translucent. This is the only cooking of the onion. So, cook to your liking. I prefer less al dente. Using a wok for the ease of mixing all ingredients is great. But a large skillet does well too.

Add the cooked rice and all other ingredients except a little cheese to sprinkle over the top. Mix. Taste for salt and pepper.

Either place into a serving dish, sprinkle with cheese and serve … Or to heat further, place into a baking dish, sprinkle with cheese and bake for about 15 minutes at 350 degrees F.

Enjoy!