From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 1 cup rice

  • Chicken broth

  • 1 cup sour cream

  • 1-1/2 Tablespoons Jalapeno pepper, seeded and minced

  • 1-1/2 Tablespoons Jalapeno juice

  • 1/3 cup creamy Italian dressing

  • 1 can water chestnuts, drained and sliced

  • 1 pound Monterey Jack cheese, grated


Cook rice according to package directions, substituting chicken broth for water.  Combine all ingredients except cheese.  Pour one-half of the mixture into a 2 quart casserole; top with one-half of cheese.  Repeat layer.  Bake uncovered in a 350 degree oven for 30 minutes.  (If you like very hot food, you may increase the quantity of Jalapenos.)


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