Spanish Chicken Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps. Ingredients:
2 (6 7/8 ounce) packages spanish rice and vermicelli mix (i used rice-a-roni spanish rice) |
1/4 cup butter, cubed |
4 cups water |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
3 cups cubed cooked chicken or 3 cups turkey |
1 (11 ounce) can whole kernel corn, drained |
1/2 cup sour cream |
1 cup shredded mexican blend cheese, divided |
Directions:
1. In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
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