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 (I use shredded Velveeta)
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.
Serves 6