Shelly's Recipe

CHILE CHEESE RICE

Category: Rice/Risotto

3 cups water
1 1/2 cups long grain white rice
Sea salt and freshly ground black pepper, to taste
1 teaspoon ground oregano
1 10-ounce diced tomatoes seasoned with chiles, drained
2 cups regular or reduced-fat sour cream
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees F. Spray a 3-quart baking dish with nonstick cooking spray and set aside.

Bring water to a boil in a large saucepan with a tight-fitting lid. Add rice, reduce heat, cover and cook according to package directions. When rice is done, place in a large bowl and season with salt, pepper and oregano. Stir in drained tomatoes and sour cream. Fold in cheese. Taste for seasonings and add additional salt, pepper and oregano, as needed. Pour into the prepared pan and bake, uncovered, for 30 minutes, until heated through and cheese is melted.

Makes 6 to 8 servings.