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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas. Ingredients:
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 |
Directions:
1. Mix together first 8 ingredients.
2. Spoon mixture into a greased 1 1/2 quart baking dish.
3. Bake uncovered at 325 degrees for 20 minutes.
4. Top with cheese.
5. Bake an additional 5 minutes.
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