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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | sour cream |
| 4 x ca. 30 g | Can chopped green chilli, drained |
| 1 Esslöffel | parsley dried |
| 3 Tasse | Hot cooked white or brown rice |
| 12 x ca. 30 g | Monterey jack (cut in strips) |
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Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds)
Mix sour cream and chilli, set aside. Mix parsley into the rice. Ditto
Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes.
Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.
(Supposedly 6 servings...I doubt it!)
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