Mexican Rice

Louise Roll

• 2 c. uncooked brown rice
• 1/2 c. peanut oil
• 6 white onions cut in quarters
• 6 green chile peppers (canned)
• 1/2 lb. Monterrey Jack cheese
• 4 c. beef stock, boiling
• 1/4 c. butter
• Salt and pepper to taste

Fry unwashed rice in oil, but do not brown. When cold, place a layer of rice in square pan with a tight cover. Add a layer of onion then a layer of chile which has been stuffed with cheese. Repeat, making the rice last. Dot with butter, pour well seasoned stock over all. Cover tightly and cook slowly on top of stove for about 1/2 hour until rice is done.

Serves 8.