Southwestern Layered Rice

By: Mr. Food
By: Mr. Food

Southwestern Layered Rice
Air Date: 3/7/2008
4 to 6 servings

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2 cups sour cream
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 scallions, chopped
1/2 cup bacon bits (see Option)
3 cups (12 ounces) shredded Cheddar cheese
3 cups cooked rice, divided
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Preheat oven to 425?F. Coat a 2-quart casserole dish with nonstick cooking spray.

In a medium bowl, combine sour cream, sugar, salt, and pepper. In a large bowl, combine scallions, bacon bits, and cheese.

Place one-third of the rice in casserole dish. Layer one-third of the sour cream mixture over rice then one-third of the cheese mixture. Repeat the layers two more times, ending with a layer of cheese mixture.

Bake 25 to 30 minutes, or until bubbly and brown around the edges.

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OPTION: You may substitute crispy, crumbled cooked bacon for the bacon bits, if you prefer.


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