Ortega Chile And Rice Casserole - cooking recipe

Ingredients

1 c. regular long grain rice
1 large onion, chopped
1 large clove garlic, chopped
1/2 cube butter or margarine
1 (7 oz.) can Ortega chiles (whole)
1/2 to 2/3 lb. Monterey Jack cheese
2 (10 1/2 oz.) cans beef consomme or chicken broth

Preparation

Brown the first 3 ingredients in butter.
Put half of the browned mixture in the bottom of a 2 1/2-quart greased casserole. Split chiles on one side only to make a pocket.
Remove any seeds; insert Monterey Jack cheese strips, cut into 4 1/2 inches long and 1 1/2-inches wide.
Put on top of rice mixture.
Cover with remaining half of rice.
Add consomme.
Cover.
Bake at 350\u00b0 for 1 hour.
Serves 6.