Sour Cream Rice With Chilies
|Uncooked instant rice||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Canned chopped mild green chilies||4 Ounce, drained (1 Can)|
1. Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on high 9 to 10 minutes or until rice is tender and liquid is absorbed.
2. Stir in 1/2 cup of the cheese, the sour cream and chilies. Cover tightly and microwave 2 to 3 minutes or until heated through.
3. Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.