My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 18, 2011

Rice With Chili Peppers and Cheese

Oh My! I haven't made this in years, but still remember how wonderful it is. This is an old (1961) New York Times recipe. Making it tomorrow to have with New York Strips on the grill.

Rice With Chili Peppers and Cheese
6 servings
print recipe

1 cup rice
2 cups sour cream
Salt to taste
1/2 pound Cheddar cheese, cut into small cubes
1 six-ounce can peeled green chili peppers, drained and cut into thin strips
1/2 cup grated Parmesan cheese

1. Cook the rice until just tender, being careful not to overcook, 15-18 minutes.
2. Preheat oven to 350 degrees F.
3. Combine the rice with the sour cream and season with salt. Spread half the mixture in the bottom of a buttered casserole.
4. Sprinkle the rice mixture with the Cheddar cheese and strips of chili pepper. Top with the remaining rice mixture and dot with butter. Sprinkle with Parmesan cheese.
5. Bake, uncovered, thirty minutes and serve immediately.


  1. Now you're talkin'. I made something similar when I want a quick meal. Yum!! :)

  2. This sounds delicious! I love those green chili peppers.

  3. I've often meant to try this but never have. It sounds so good.

  4. thats just the ticket to warm these northern bones,,, thabkyou,,,always count you,,,


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