Rice, Broccoli And Cauliflower Casserole

• 1 1/4 cups water
• 1/2 cup rice, uncooked
• 1 cup broccoli, cut off and discard thick stems
• 1 cup cauliflower, broken into small florets
• 1 cup cheddar cheese, shredded
• 1 cup light sour cream
• 1 (4 ounce) can green chilies, chopped and drained
• 4 tablespoons butter, melted and divided
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup seasoned stuffing mix, crumbled or 3/4 cup seasoned bread crumbs, for topping

1. In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
2. Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
3. Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
4. Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
5. Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350u0b0F. until heated through and serve warm.
6. NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

water, rice, broccoli, cauliflower, cheddar cheese, light sour cream, green chilies, butter, salt, pepper, seasoned stuffing mix

Taken from www.food.com/recipe/rice-broccoli-and-cauliflower-casserole-410905 (may not work)