Servings: 8
Total Time: 1 hour, 15 minutes
Difficulty Level: Intermediate

Ingredients:

• 1 1/2 cups long grain white rice
• chicken broth
• 1 Chile jalapeno
• 1 cup whipping cream
• 3/4 cup half and half
• 1/2 cup Odyssey® Greek Sour Cream
• 4 oz. Buholzer Brothers® Muenster Cheese, shredded
• 4 oz. mozzarella cheese, shredded
• 4 oz. Fresh, mozzarella cheese, shredded
• 1, 16 oz. jar salsa

Directions:

1. Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth, and placing 1 whole Chile jalapeno in broth.
   (Do NOT overcook — al dente rice is preferred.
2. Remove from heat. Discard Chile. Fluff rice with fork. Spread on a cookie sheet so the grains don’t stick together and cool.
3. Preheat oven to 400 degrees F.
   Combine the creams in a bowl.
4. In large 9″ x 12″ rectangular or oval baking dish, layer one-half the rice, salsa, cheeses, and cream in that order. Repeat. Don’t overfill dish.
5. Bake for 40-45 minutes.
   Serve immediately.

Compliments of the DFW.