Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese

Ingredients

• 4-5 cups cooked long-grain white rice
• 2 cups thinly sliced scallions
• 1 cup sour cream
• 2 cans diced green chiles plus juice
• 1-2 T Green Tabasco Sauce, to taste
• 1 1/2 cups + 3 T grated Mozzarella cheese
• 2 T finely grated Parmesan cheese

Directions

1. Place the cooked rice and the sliced green onions in a bowl roomy enough for the full mixture, then toss them together.
2. In another bowl, or in a large measuring cup, stir together the sour cream, diced green chiles with their liquid, Green Tabasco Sauce, and 1 1/2 cups of the grated low-fat mozzarella.
3. Add the sour cream mixture to the rice and fold everything together gently, just until it is evenly combined.
4. Coat a 3-4 quart slow cooker with non-stick spray or olive oil.
5. Spoon in the rice mixture, then smooth and lightly press it so it sits in an even layer.
6. Scatter the remaining grated Mozzarella over the top, followed by the Parmesan.
7. Set the slow cooker to high and cook for 1-2 hours, until the mixture is hot and bubbling, the cheese has melted, and the edges are beginning to take on color. You could likely use low heat for a longer cook, though that timing has not been tested here.
8. Store leftovers in the refrigerator for several days. Warm them in the microwave, or reheat in a covered dish in the oven or toaster oven.