PEPPERS AND RICE CASSEROLE

by MARIE KNIGHTON
(MCGILL, NEVADA, USA)

1 C. WHITE RICE (REGULAR NOT INSTANT)
2 CANS CHICKEN BROTH
2 SMALL WHOLE GREEN CHILI PEPPERS
1 SMALL ONION CHOPPED
MONTEREY JACK CHEESE

BROWN RICE AND ONIONS IN BUTTER. RINSE SEEDS OUT OF PEPPERS AND DRY ON PAPER TOWEL. STUFF PEPPERS WITH FRENCH FRY SIZE PIECES OF CHEESE. PUT THE RICE IN A CASSEROLE DISH. LAY PEPPERS ON RICE AND SPRINKLE A HANDFUL OF GRATED CHEESE ON TOP. ADD BROTH.
BAKE AT 350 DEGREES FOR 1 HOUR.
I POUR THE JUICE FROM THE GREEN CHILIES IN RICE TO MAKE IT MORE FLAVORFUL.