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.

Spanish Rice

I don't like most Spanish rice, but a few years ago I felt like having some and found this recipe. It's really simple and the entire family loved it!

* 2 tablespoons oil 
* 1 cup uncooked white rice 
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles (your spice preference)
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS

1. Heat oil in a deep skillet over medium heat. Saute rice until brown, Add onion and bell pepper and saute until onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.