Mexican Rice Recipe #25517
Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.
35 min | 10 min prep
SERVES 6
- 2 cups cooked rice
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (4 ounce) can chopped green chilies, drained
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1/2 cup sour cream
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- extra shredded sharp cheddar cheese
- Mix together first 8 ingredients.
- Spoon mixture into a greased 1 1/2 quart baking dish.
- Bake uncovered at 325 degrees for 20 minutes.
- Top with cheese.
- Bake an additional 5 minutes.
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5 stars