Chilli Rice Mold
|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|
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 375Â° 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.