Friday, February 25, 2011

Creamy Mexican Rice

My good friend, Emily made this yummy baked rice casserole for a Christmas Eve Fiesta Dinner that we attended at their house. It was so good!! I've been thinking about it since then and finally asked her for the recipe.

Recipe from Emily Bevan

2 Cups cooked white rice (I used brown rice. It was a bit more chewy, but not too noticeable)
1 can cream of celery soup
1 4 oz. can of green chiles, drained
1/2 Cup shredded cheddar cheese
1/2 Cup shredded monterey jack cheese
1/2 Cup sour cream
3/4 tsp garlic powder
1/2 tsp ground cumin

Mix together all ingredients, except for 1/2 cup of cheddar to save for the top of the rice. Spoon mixture into greased 9 x 13 baking dish. Bake uncovered at 325 degrees for 20 minutes. Top with remaining cheese for the last five minutes.

1 comment:

Summers Camp said...

Wow, that sounds amazzzing! Will definitely have to try this sometime. *B