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Arroz Con Chilie Verde
  • 1 cup rice, brown or white
  • 3 cups chicken broth or water
  • 14 ounces green chilies, diced
  • 1 pint sour cream
  • 3/4 pound Monterry Jack Cheese
Cook rice in 2 cups chicken broth or water. Reserve one cup broth for later. When rice is cooked, stir sour cream into the rice until well blended. If rice is too dry, add up to one cup of chicken broth. In an 8 X 12 inch buttered casserole dish, spread one half of the rice mixture. Add a layer of green chiles, seeded and cut in strips. Layer ½ pound of cheese in (in strips, shredded or cut into small pieces.) Add another layer of green chiles. Spread the remainder of the rice mixture over the layers and top with remainder of cheese. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned.
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Arizona Cowbelles

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