Mexican Fire & Ice Casserole
|Cooked rice||3 1⁄2 Cup (56 tbs), chilled (Brand)|
|Canned pitted ripe olives||3 1⁄2 Ounce, drained and sliced (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped roasted and peeled green chilies||3 Tablespoon|
|Sliced green onion||3 Tablespoon|
Preheat oven to 350°F (177°C).
Combine cooked rice, olives, sour cream, cheese, mayonnaise, green chilies and green onion.
Spoon into a 1-quart casserole.
Bake until hot, about 25 minutes.