Spicy Monterey Rice

• 2 c. water
• 1 c. uncooked long rice
• 1 Tbsp. Wyler's chicken flavor instant bouillon or 3 chicken flavor bouillon cubes
• 1 1/2 c. (6 oz.) shredded Colby cheese
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1 (4 oz.) can chopped green chilies
• 1/2 c. chopped red bell peppers
• 1/8 tsp. pepper

1. Preheat oven to 350u0b0.
2. In medium saucepan, combine water, rice and bouillon; bring to boil.
3. Reduce heat; cover and simmer 15 minutes or until rice is tender.
4. In large bowl, combine all ingredients except 1/2 cup Colby cheese.
5. Mix well.
6. Turn into buttered 1 1/2-quart baking dish.
7. Bake 20 to 25 minutes.
8. Top with remaining 1/2 cup cheese.
9. Bake 3 minutes longer or until cheese melts.
10. Let stand 5 minutes.
11. Garnish as desired. Refrigerate leftovers.
12. Serves 6.

water, long rice, bouillon, colby cheese, shredded monterey jack cheese, green chilies, red bell peppers, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448990 (may not work)