1. Bring the water to a boil, stir in the salt and rice, then cover and reduce heat to simmer. 2. Cook until rice is just tender, about 20 minutes. 3. Melt the butter in a skillet and saute the onion until golden. 4. Stir in the chilies, salt, cumin, half& half, cheese, sour cream and cooked rice. 5. Spoon into a lightly greased 1 1/2 quart (minimum) casserole- (slightly larger is better.) Bake at 325 degrees for 30 minutes, until bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
