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Mexican   -   Rice With Chiles & Cheese   adapted from rice dishes of the world

  • 2 Cups Cooked Rice -- cooked
  • 8 Ounces Cheddar Cheese -- cubed
  • 1/2 Cup Parmesan Cheese -- grated
  • 8 Pepperocini Peppers -- drained & stripped
  • 2 Cups Sour Cream
  • Salt And Pepper -- to taste
Directions Combilne cooked rice, sour cream salt & pepper. Spoon 1/2 misture inot botttom of casserole dish. sprinkle with all cheddar & peppers. Top with remailnign rice mixture, sprinkle with parmesan. Bake, uncovered 20 minutes at 350*.s
Serves 4
Time to Make 0:00

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