Wednesday, March 7, 2018
Southwestern Layered Rice
Southwestern Layered Rice
2 cups sour cream
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 scallions (green onions), chopped
1/2 cup bacon bits, chopped (see Option)
3 cups (12 ounces) shredded Cheddar cheese
3 cups cooked rice, divided
Preheat oven to 425 degrees F. Coat a 2-quart casserole dish with cooking spray.
In a medium bowl, combine sour cream, sugar, salt, and pepper. In a large bowl, combine scallions, bacon bits, and cheese.
Place one-third of the rice in prepared casserole dish. Layer one-third of the sour cream mixture over rice then one-third of the cheese mixture. Repeat the layers two more times, ending with a layer of cheese mixture.
Bake 25 to 30 minutes, or until bubbly and brown around the edges.
Note
You may substitute crispy, crumbled cooked bacon for the bacon bits, if you prefer.
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