This delicious European side dish is gluten, egg, nut and soy-free. It’s made from creamy sour cream, zesty green chili peppers, fluffy white rice and melted Monterey Jack and Parmesan cheeses.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 58 mins – easy
🍽 12 servings – 345 kcal per serving
| Serving
120g |
Fat
14g |
Sat. fat
8g |
Sodium
426mg |
| Carbs
41g |
Fibers
0g |
Sugars
1g |
Proteins
10g |
INGREDIENTS
- 2 cups sour cream
- 4 ounce green chili peppers
- 1¼ tsp salt
- 3 cups white rice
- ½ lb monterey jack cheese
- ¼ cup parmesan cheese
TOOLS
- 1 pot
- 1 grater
- 1 bowl
- 1 oven
- 1 loaf pan
- 1 spoon
- 1 knife
- 1 lid
STEPS
Chop green chili peppers.
Heat 3 cups of water in a pot for 2 minutes. Add 3 cups of white rice and 1 tsp of salt. Cover it with a lid and cook on low heat for 20 minutes.
Shred parmesan cheese and monterey jack cheese with a grater.
Combine sour cream, green chili peppers, and a quarter tsp of salt in a bowl with a spoon.
Preheat the oven to 350°F for 12-15 minutes.
Put white rice in a loaf pan. Add the sour cream mixture, then shredded parmesan cheese and monterey jack cheese. Put the loaf pan in the oven and bake for 25 minutes.
It’s ready to be served !
