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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I usually serve this spicy rice side dish alongside chicken enchiladas or tacos for a great Mexican meal, writes Sarah Rodefeld of Maud, Oklahoma. Ingredients:
3 cups uncooked instant rice |
3 cups water |
1 can (10 ounces) diced tomatoes with green chilies, undrained |
1 tablespoon chicken bouillon granules |
3/4 cup sour cream |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
Directions:
1. In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 45 seconds or until cheese is melted. Yield: 8 servings.
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