Ingredients
3 cup rice, cooked
1 cup dairy sour cream
1/2 cup montereyjack cheese, shredded
1/2 cup cheddar cheese, shredded
1 red chiles, ground, to tast
8 oz green chiles, chopped, *
Directions
* Use 2 4-oz cans of chopped green chiles which have been drained.
Servings: 8 servings
Baked Rice With Green Chiles Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times around 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used a good variety of spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. For the next few years, the powerful and wealthy competed with each other to serve up the best banquets, and because of this chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cook books were in high demand, due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Baked Rice With Green Chiles recipe.
