LAYERED CHILI RICE CASSEROLE
Serve with Coeur d'Alene Cellars Scarlet Lake which pairs nicely with cumin.
1 large onion, chopped
1 clove garlic, minced
2 tablespoons butter
1/4 teaspoon cumin
3 cups cooked rice
5 eggs, beaten
15 oz. jar spaghetti sauce
2 cans whole green chilies
3 cups shredded jack cheese
Optional: chopped chilies instead of whole, frozen or canned corn, canned roasted red peppers, sliced olives, canned Mexican stewed tomatoes.
Saute onion and garlic in butter. Remove and add cumin, then mix in rice and eggs. Pour half of sauce in 9x13-inch casserole. Top with half of rice mixture. Cut chilies into wide strips. Put half of chilies on top, sprinkle with half of cheese.
Repeat layers. Chill if desired.
Bake at 375 degrees for 30 to 45 minustes or until hot throughout. Serves 6 to 8