What to do with leftover rice? Well, have I got a solution for you! Make this simple cheesy (and I mean “cheesy” in a good way) oven baked casserole. It’s easy to prepare, and absolutely delicious.  

I based this recipe on my already posted recipe entitled Green Chilies and Rice Casserole. That recipe too is easy to throw together and truly yummy. But I didn’t care to use cream of mushroom soup last evening, and I was lacking even an ounce of Monterey Jack or Pepper Jack cheese. So, sharp cheddar and mozzarella were used in this new version of an old classic. Whichever recipe you decide to use, believe me when I say you are in for a treat. And one of the best ways I know of using leftover rice.

Well, that’s it for today. The sun is shining, Mr. C. is at our local golf course, and I am about to leave for my chair yoga class. Which incidentally, I have found to be really good for me. It helps me stay in tune with various parts of my body that tend to get kind of grumpy on occasion. (My mind still thinks I’m 23, while my body realizes 81 is in my near future.) Guess which part of my body wins EVERY TIME! Anyway, at least I can still drive to my class. For how much longer, is anyone’s guess!

May you too still be able to do the things that give you pleasure.

Peace and love to all.  

2 c. leftover cooked rice (I used steamed brown basmati rice)

¾ c. sour cream

¼ tsp. seasoned salt

freshly ground black pepper

1 sm. can green chilies (not rinsed)   

generous ½ c. grated sharp cheddar cheese, plus more to sprinkle on top

generous ½ c. grated mozzarella cheese, plus more to sprinkle on top

paprika

Mix the rice, sour cream, seasoned salt, pepper, green chilies, ½ cup cheddar cheese, and ½ cup mozzarella cheese together in a mixing bowl. Spread evenly in a greased 9×9-inch baking dish. Sprinkle with a bit more cheddar and mozzarella cheese, then lightly dust with paprika.

Bake in a pre-heated 375-degree oven for about 30 minutes or until heated through and the cheese is melted.

Serve hot out of the oven.