Mexican Rice Ring
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups cooked rice 1/2 pound Monterey Jack cheese, shredded or 1/2 pound Cheddar cheese, shredded 1 can (4 ounces) peeled green chili peppers, chopped
2 teaspoons salt 1 teaspoon pepper 2 cups (16-ounce carton) dairy sour cream
1 pimiento, cut in thin strips



1 Combine rice with cheese, chili peppers, salt and pepper in large bowl; toss lightly to mix. Fold in sour cream. Spoon into an 8-cup ring mold, packing mixture down lightly with back of spoon.
2 Bake in moderate oven (350) 30 minutes, or until set.
3 Cool in mold on a wire rack 5 minutes. Loosen around edge and center ring with a knife; cover with a serving plate. Turn upside down; gently lift off mold.
4 Place piminto strips over top of ring. Fill center with celery leaves and tomato wedges, and frame base with shredded lettuce, if you wish.

Back