Henri Le Sidaner - Red Table Cloth
Red Table Cloth
Henri Le Sidaner
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La Belle Cuisine - More Side Dish Recipes

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Fine Cuisine with Art Infusion

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Confetti Rice Casserole

 

 

 

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  Henri Le Sidaner - Table in the Sun
Table in the Sun
Henri Le Sidaner
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Confetti Rice Casserole
Gourmet Archives

3 cups unconverted brown rice [you may use white rice, of course, if you prefer it, cooked according to package directions]
1 teaspoon salt
1 3/4 cups grated Monterey Jack cheese
3/4 cup sliced scallions
3/4 cup sour cream
1/2 cup chopped pimiento
1/2 cup sliced pitted black olives
Two 4-ounce cans chopped green chiles, drained
5 tablespoons unsalted butter, cut into bits
Salt to taste

In a large saucepan, bring 8 cups water to a boil, sprinkle in the rice and 1 teaspoon salt. Return the water to a boil over high heat, stirring. Boil, stirring occasionally, for 20 minutes. Drain the rice in a colander, and rinse it under running cold water. Set the colander over a pan of boiling water and steam the rice, covered with a tea towel and the lid, for 15 to 20 minutes, or until it is fluffy and dry.

In a buttered 2-quart casserole, combine the rice, 1 1/2 cups of the grated cheese, scallions, sour cream, pimiento, olives, green chiles, 2 tablespoons of the butter, cut into bits, and salt to taste. Toss the mixture with two forks until it is well combined. Dot with the remaining 3 tablespoons butter, sprinkle it with the remaining 1/4 cup cheese and bake 30 minutes in a preheated 350-degree-F oven. Serves 8.
 

Featured Archive Recipes:
Mexican Rice and Peas wih Coriander
Gigi's Rice and Leek Gratin
 

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