Green Chili Rice

We had this last summer at a home-cookin' type restaurant. I searched high and low for a similar recipe and ended up using a combination of several different recipes and my own tweaks, until I got it right. One difference between mine and the other recipes out there is the amount of chopped green chilies - mine is about double, which is how we like it (the chilies are not spicy at all). If you don't care for as much, use the smaller cans or just one of ones I call for.

The kids LOVE this! It would be a great potluck dish as well. I think it could easily be turned into a main dish by adding some chopped chicken.

Green Chili Rice

• 2 cups uncooked rice
• 2 cups sour cream
• 1 can condensed cream of celery soup
• 2 - 7 oz. cans chopped green chilies (undrained)
• 2 Cups shredded colby-jack cheese 
• 1 tsp salt
• 1/2 tsp black pepper

Cook rice according to package directions.

Mix the sour cream, soup and green chilies in a large bowl.

Add cooked rice and seasonings; mix well. 

In a 9 X 13 pan, put a layer of rice mixture, then a layer of cheese. Repeat, ending with cheese.

Bake at 350 degrees, covered, for 35 minutes. Remove cover and allow to brown for 10 minutes. Remove from oven and let sit for 10 minutes before serving.