Baked Rice Dish No1

There have been a few requests for these so I am finally getting to posting them. Both rice recipes come from a favourite recipe book of mine: Nava Atlas' American Harvest, Regional Recipes for the Vegetarian Kitchen. Time I got a new one as this is falling apart now. Not surprising, as it was given to me (and dated inside, I like that) by a friend in 1987. In New York. In the back of a cab on the way to Little Italy. But that really is a whole 'nuther story.

The more chiles, the better, says Nava, but you be the judge.


Baked Rice With Cheese and Green Chiles

1 T sunflower oil
1 medium onion, chopped
4 cups cooked brown rice
1/2 lb grated cheese. The recipe calls for Monterey Jack, but I use half English Cheddar and half Mozzarella.
1 cup sour cream (I've used my low-fat buttermilk with success!)
1-2 4 oz cans mild or hot green chiles, drained or finely chopped. Since cans are hard to find here, I just take about 3 green fresh chiles and chop very finely, making sure not to wipe my eyes whilst chopping!
2-3 T's chopped cilantro/coriander or parsley or a mixture of both, like wot I do.
1/2 tsp chile powder. I omit this as I think our chile powder might be hotter'n yours, cos if I used this as well as the green chiles, I'd have to call the fire brigade. But go for it, if you like.

Preheat oven to 350*F/180*C.
Heat the oil and saute the onion over a low heat until lightly browned.
In a mixing bowl, combine onion with the rice and all the remaining ingredients. Stir together thoroughly.
Pat the mixture into an oiled 1 1/2 quart baking casserole. I have no idea what quarts are, but that has never stopped me from choosing the correct casserole dish!
Bake, covered, for 35 mins or so until the top is golden brown and bubbly.

I like to serve this with vegie burgers and a tomato salad.