Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) regular long-grain rice

  2. 2 can(s) (4-ounces each) whole mild green chiles , rinsed, drained, and patted dry

  3. 2/3 cup(s) (about half of an 11 1/2- to 12 1/2-ounce jar) bean dip

  4. 4 large eggs

  5. 2 cup(s) milk

  6. 1/2 teaspoon(s) salt

  7. 1/4 pound(s) Monterey Jack cheese , shredded (1 cup)

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs, but do not add salt to water.

  2. Meanwhile, with knife, split each chile lengthwise in half, but not all the way through. Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over. In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended.

  3. Preheat oven to 325 degrees F. Spoon rice into shallow 1 1/2-quart casserole or 9 1/2-inch deep-dish pie plate. Place stuffed chiles on top of rice. Pour egg mixture over chiles; sprinkle with cheese.

  4. Bake pie 50 minutes or until knife inserted in center comes out clean.


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