26 April, 2015

Rice Casseroles (Texas recipe roundup)

This post contains two Rice Casserole recipes from Texas community cookbooks.

  • Chile Cheese Rice - Seasoned with Sun (1974, El Paso)

  • Spanish Rice, "Sopa Seca"Seasoned with Sun (1974, El Paso)

This recipe for Chile Cheese Rice can be prepared ahead and refrigerated, or frozen, then thawed for one (1) hour and baked.

Chile Cheese Rice ingredients (6)
Makes 10 servings
3/4 cup raw rice
2 cups sour cream
Salt to taste
1-lb. Monterey Jack cheese (divided use and may have a little extra)
2 (4-oz) cans chopped green chile, drained

Chile Cheese Rice directions
Advance preparations
Cook rice according to package directions. Fluff with fork.

Meanwhile, cut block of cheese in half (to equal 0.5-lb.) and cut it in 1.25-inch cubes. Divide the remaining block in half and grate it (should be about 1/2 cup). Wrap and refrigerate any remaining cheese for another use.

Preheat oven to 350ºF. Butter a 2-quart casserole.

Assemble and bake casserole
Combine cooked rice with sour cream and season with salt; arrange half on the bottom of the prepared casserole dish.

Layer the cubed Monterey Jack and the chopped chiles.

Top with remaining rice mixture and sprinkle with the grated Monterey Jack cheese. Dot with butter.

Bake in preheated oven for thirty (30) minutes.

Very slightly adapts Junior League of El Paso, Inc.Seasoned with Sun: Recipes from the Southwest (Memphis: S.C. Toof & Co., 1974), 197.

Spanish Rice "Sopa Seca" ingredients (9)
Makes 6 servings
1 onion, chopped
1 clove garlic, finely chopped
1 (4-oz) can diced green chile
3 Tbsp bacon fat
1 cup long grain rice
1 cup canned Italian plum tomatoes
1 cup juice drained from the Italian tomatoes
3/4 cup canned garbanzo beans, rinsed and drained
Salt to taste

Spanish Rice "Sopa Seca" directions
Sauté onion, garlic and chiles in fat until transparent.

Add rice and cook over Low heat, stirring occasionally, until rice is golden.

Use kitchen shears to coarsely chop the tomatoes while they are still in the can; add to the rice mixture. Pour in juice and bring to a boil. Then, cover and simmer about twenty (20) minutes.

Add garbanzos and cook until rice is tender and has absorbed juice, about five (5) minutes more.

Slightly adapts Junior League of El Paso, Inc.Seasoned with Sun: Recipes from the Southwest (Memphis: S.C. Toof & Co., 1974), 239.

You might like:
Jalapeño Corn Casserole

Chile-Cheese Rice casserole
Latin / Latin-style
Spanish Rice "Sopa Seca"

Page Last Modified 31 March 2016

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