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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Here's another one I don't know where I got and haven't tried. Yellow rice is oldest DS's favorite food, so I have been meaning to make this for awhile. I don't know about the water chestnuts, DH is not a fan. If you get to this before me, let me know how it is! I don't know about the size of the mexicorn (this is a guess), but I think that it only comes in one size. Ingredients:
5 ounces yellow rice |
1 (10 ounce) can mexicorn, drained |
1 onion, chopped |
2 ounces diced pimentos, drained |
8 ounces tiny english peas, drained |
11 ounces cream of chicken soup |
8 ounces sour cream |
1/4 cup butter, melted |
8 ounces water chestnuts, sliced and drained |
1 cup grated sharp cheddar cheese |
Directions:
1. Cook rice to package directions.
2. Blend soup, sour cream, and butter.
3. Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
4. Top with cheese and bake 5 additional minutes, until melted.
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