1. Stir rice into boiling water, reduce the heat, cover, and cook on low for 20 minutes. 2. Stir in sour cream, and 1/2 of the chopped green chili peppers. Pour into a greased 13 x 9-inch baking dish. 3. Meanwhile, in large bowl combine ground beef with crushed corn chips, milk, beaten egg, and salt. Shape into meatballs. 4. In a skillet cook the meatballs in butter, until evenly browned and remove. 5. Next, cook sliced onion and crushed garlic clove in the skillet (with lid), about 5 minutes. 6. In a small bowl combine flour, salt, chili powder, and cumin. Stir into the onion mixture. Add chopped tomatoes, remaining green chili peppers, and sliced black olives. Add the meatballs, bring to a boil, reduce the heat, cover and simmer for 20 minutes. 7. Layer sliced Monterey Jack cheese over the rice, add the meatball mixture, and bake at 350°F for 25 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
