For today's bento I packed some of the Chinese Savory Pancakes that I made yesterday.…
This Chili Rice Bake is a combination of chili and rice in one dish. It is a tasty and convenient hot dish for any get-together or potluck.
It is inconceivable to have lived in Minnesota for any amount of time and not experience the joy and comfort of a hot dish. A hot dish is a baked casserole consisting of a starch, meat, vegetables, gravy, and a crusty top. The starch is typically potatoes or noodles and the gravy is often canned soup. The crusty top is achieved with a layer of cheese but fried chow mein noodles are often used as well.
The hot dish is a mainstay of potluck dinners during the cold months. We had a church potluck this weekend and I wanted to bring something gluten free. Instead of bringing the chili, rice, and the accompanying stuff separately, I decided to put them all together into this Chili Rice Bake hot dish. I am glad I did as it was so much easier to bring just that one dish in my handy dandy pyrex portable bag.
You may choose to cook the chili the day before. This way, you only need to cook the rice and assemble the dish prior to dinner or a potluck.
- 1 portion Chili (please refer to Chili Con Carne recipe)
- 6 cups cooked rice
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Grease a 9in x 13in pan. Spread rice onto the base of pan. Ladle chili onto rice. Spread sour cream on chili and sprinkle cheese on the top. Bake in a 350°F oven for 30 minutes.
- Remove and serve immediately.
Enjoy…..and have a wonderful day! 😎