Mexican Rice

Posted by: Leigh Ann 09-20-99 6:33 PM

Mexican Rice

2 cups cooked rice (or 1 boil in bag)
1 (10 3/4 oz.) can Cream of Mushroom soup
1 (4 oz.) can Chopped green chilies, drained
1/2 cup (2 oz.) Cheddar cheese, shredded
1/2 cup (2 oz.) Monterey Jack, shredded
1/2 cup Sour cream
3/4 teaspoon Garlic powder
1/2 teaspoon Ground cumin
Additional cheese, shredded

Preheat oven to 325 F. and grease 1 1/2-quart baking dish.

Combine all ingredients except additional shredded cheese and mix well. Spoon mixture into prepared baking dish and bake uncovered, for 20 minutes. Top with additional cheese; bake and additional 5 minutes.

In large skillet, heat oil and add rice. Saute, stirring for 5 minutes or until evenly browned. Add all ingredients and mix well. Cover with a lid and simmer until rice is tender, approx. 30 minutes. Remove lid and allow to dry a bit.

Serves 6

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