texas rice

2 cups boiling water
1 cup uncooked long grain white rice
1 teaspoon instant chicken bouillon granules
2 cups light sour cream
1 4 oz. can chopped green chilies
8 ounces. shredded Monterey Jack cheese (2 cups)

Combine boiling water, rice and bouillon granules in a 3-quart covered casserole. Microwave on high 3 minutes; then microwave on medium-low (30 percent) for 12 minutes. Fluff with fork and transfer to a bowl. In same casserole, make three layers each: cooked rice, sour cream, chilies with liquid, and cheese. Sprinkle with paprika. Re-cover and microwave on medium (50 percent) 9 to 10 minutes, or until steaming hot and cheese is melted. Makes 8 servings. 296 calories per serving.

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