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Cheddar Rice
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- #92313
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
3 cups cooked rice
1/2 cup sour cream
1 teaspoon salt
1 dash ground red pepper (more if desired)
1 cup grated Cheddar cheese, divided
directions
Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees F for 20 minutes.
added by
Joanna
nutrition data
356 calories, 16 grams fat, 41 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
March 28, 2016
Turned out just as expected. It got an A from my 13 year old and a "little bland" from my 15 year old. I should have used a bit more red pepper (I barely put any in). I used brown rice that I had previously cooked and frozen. It wasn't completely thawed when I put the dish in the oven so I ended up extending the cooking time to bring it to temp. It didn't burn and the sour cream did not break down. Great recipe - just what I needed for a side dish tonight.
August 30, 2014
I was hesitant about baking this with the sour cream as I thought it might curdle but it was amazingly good! I actually used leftover tomato rice which worked fine so I'm sure other leftover rice would be goodtoo.
July 2, 2013
Very good for leftover rice. I put the ingredients in individual ramekins because one of my kids won't eat cheese so his is made without it. We all love the recipe.
June 25, 2010
This was a great option for the kids for lunch. Awesome alternative to mac n cheese. The sour cream definitely makes this recipe delish!
February 18, 2009
Tasty, easy and a great way to use up leftover rice if you have it.