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Chilli Rice Mold

southern.chef's picture
Ingredients
  Red pepper 1 , cut into 2 x 1/4 inch strips
  Butter/Margarine 3 Tablespoon, melted
  Chopped onion 1⁄2 Cup (8 tbs)
  Basic molding rice 1 Cup (16 tbs) (1 recipe)
  Commercial sour cream 1 1⁄2 Cup (24 tbs)
  White pepper 1⁄4 Teaspoon
  Canned chopped green chiles 8 Ounce, drained
  Shredded monterey jack cheese 4 Ounce, divided (1 cup)
  Fresh parsley sprig 3
Directions

Saute red pepper in butter in a skillet until barely tender.
Remove red pepper with a slotted spoon, reserving butter in skillet, set red pepper aside.
Saute onion in remaining butter.
Arrange pepper strips to radiate from bottom center of a greased 1 1/2-quart ovenproof glass bowl.
Stir hot Basic Molding Rice, sour cream, and white pepper into onion in skillet.
Spoon half the rice mixture into bowl; top with half the chiles and 1/2 cup cheese.
Repeat layers of rice and chiles.
Bake at 375° for 15 minutes.
Sprinkle top of mold with remaining 1/2 cup cheese, and bake an additional 5 minutes.
Let cool 5 minutes, invert rice mold onto serving plate, loosening sides gently with a narrow spatula, if necessary.
Insert parsley sprigs in center of rice mold.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Rice
Servings: 
6

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