Hot Rice (or as I like to call it, "Not-so-Hot" Rice)

Ingredients:

• 1 & 1/2 cups of long grain rice
• 1 tbls butter
•  jack cheese, cut (or dice) into small pieces
• small can of diced green chilies, drained
• 3 - 10 oz cans of Beef Consumme (soup)

Directions:
1. Preheat oven to 375*.
2. Melt butter and brown the rice in medium skillet.
3. Turn heat to low, add one can of soup to the rice and simmer until most of the liquid is soaked up into the soup.
4. While rice is simmering, spread the diced chilies along the bottom of a round, glass baking dish.
5. Dot the top of the chilies with the pieces of jack cheese.
6. Cover the cheese and chilies with the rice.
7. Pour the remaining soup over the rice.
8. Cover and bake for 1 hour, or until the soup has soaked into the rice and/or evaporated completely.


Credits:
I remember sitting at the table with my Aunt Kay when I was a kid, watching her make this dish.  I have gotten lazy over the years with the chilies and the jack cheese.  My aunt would purchase whole chilies and then slice them lengthwise.  She would cut the jack cheese into little "fingers" and wrap the chilies around the cheese and layer in the bottom of the dish. My mom always made this dish, too, but this first time I remember seeing it was by my Aunt while we were visiting my grandmother, Alma Clark, in Arkansas. (This is the Grandmother who inspired my love of cooking.)  Now, I am famous for making this not-so-hot Hot Rice dish! It goes great with any Mexican meal!


(Pictures Coming!)