Southwestern Layered Rice

By lorik

Ingredients

• 2 cups sour cream
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 scallions (green onions), chopped
• 1/2 cup bacon bits, chopped (see Option)
• 3 cups (12 ounces) shredded Cheddar cheese
• 3 cups cooked rice, divided

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 425 degrees F. Coat a 2-quart casserole dish with 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 prepared 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.

*Note: Add 2 packages of low sodium taco seasoning mix to the water when cooking the rice to amp up the flavor; omit bacon and replace with diced onion for a good vegetarian main dish.