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.
Calories 365 Calories from Fat 203
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 13.9 g69.4%
Trans Fat 0 g
Cholesterol 62.7 mg20.9%
Sodium 620.1 mg25.8%
Total Carbohydrates 32 g10.7%
Dietary Fiber 1.6 g6.5%
Sugars 4.8 g
Protein 8 g16.4%
Vitamin A 118.5% Vitamin C 91.6%
Calcium 21.6% Iron 4%
*Based on a 2000 Calorie diet