Green Chili Rice
3 T. margarine
1 onion peeled and chopped
1 C. rice
1 can (14 oz.) chicken stock
1 C. white wine
2 med. jalapeno peppers, stemmed, seeded and chopped
1 Anaheim pepper, diced
1 4 oz. can green chiles, chopped
1 large red bell pepper, chopped
2 stalk celery, diced
1/2 t. tarragon
1/2 C. diced Monterey Jack cheese (1/4" cubes)
1/2 C. diced sharp Cheddar cheese)
1-1/2 C. sour cream
vegetable non-stick spray
Preheat oven to 350�F. In a large skillet, melt margarine and saute onions. Add
rice and stir until grains are well coated. Add stock, wine, and all peppers.
Boil gently until rice is cooked (about 20 minutes). Into the hot mixture fold
in celery, cheeses, sour cream (or yogurt). Turn into a 9 x 13 baking dish
treated with vegetable spray. Bake at 400�F. for 20 minutes or until golden
brown.
Makes 10 servings.
Don't forget to visit our other Recipe site at
That's My Home