Mama's Rice

Mama's Rice
by Michelle Roberts 1985 "Miss Arkansas Rice"
Cross County

3 cups cooked rice (1 cup dry makes 3 cups cooked rice)
1 8oz carton sour cream
2 cups chicken broth
2 cups cheddar cheese (grated)
1 4oz can chopped green chillies

Mix all ingredients together and put in a greased casserole dish and bake at 350 F. for 30 to 40 minutes.

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While my "Mama" didn't create this recipe, she certainly loved making it.  This was a special treat she made up for church socials and quilting bees. You may be wondering what size of casserole to use.  I use a 9" x 13" glass pan that's about 2" deep.  This makes a lot, but you'll be glad it does.  I've never seen leftovers return home with this dish, and that's saying something when you're serving a group with a large percentage of grandmothers who have cooked for years.

I especially love the simplicity of the dish.  It's easy to put together and easy to serve.  My father makes this dish successfully.  If you want a kick, you can use more green chillies or sharp cheddar cheese. Since you have to cook the rice before assembling the casserole, this dish will take you about an hour to prepare. Hats off to you, Ms. Roberts, and thank you for creating a meal that has become a staple for my family.