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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good! Ingredients:
10 ounces saffron rice mix (like mahatma) |
10 1/2 ounces cream of chicken soup |
8 ounces cream cheese |
8 ounces sour cream |
2 (11 ounce) cans mexicorn, drained |
1/2 cup butter or 1/2 cup margarine, melted |
1 cup cheddar cheese, shredded |
Directions:
1. Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
2. While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
3. Add cooked rice and mix well.
4. Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
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