Ingredients
3 c. rice, cooked
salt and pepper to taste
3 c. sour cream
2 (4 oz.) cans diced green chilies
1 can pitted ripe olives
1/2 lb. Monterey Jack cheese
1 c. grated Cheddar cheese
paprika (for garnish)
Method
Sources
📖
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Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Mix sour cream, green chilies and 1 cup of the olives, sliced. Place a layer of the rice in a buttered 2-quart casserole, then a layer of sour cream mixture and a layer of cheese strips from the Monterey Jack. Repeat. Top layer must be rice. Bake 25 minutes in 350° oven. Cover top with grated Cheddar cheese. Sprinkle with paprika and dot with whole pitted ripe olives. Bake another 5 minutes or until cheese melts. Serves 8.