Thursday, November 13, 2008

Spanish Rice Bake

Okay, skeptics, this one is definitely one to try. It's easy and it's fairly cheap and it's tasty! I mean, really, what more can you ask for? And my husband, the guy who doesn't dig casseroles, loves it! Also, in case you needed anything else to convince you, it makes a lot. (2-8 x 8's or 1-9 x 13) Today, I made it to give to a friend who just had a baby and I put the other 8x8 in the freezer for later. Not really sure that an 8 x 8 will feed your family? I made a 9 x 13 of this when we had my pastor's family over--they have 3 teenage boys and 2 other kids. There were 9 of us eating it, seconds were had, and there were leftovers. And like I said, it's yummy. Enjoy!

Spanish Rice Bake:

prep time: 30 minutes bake time: 30 minutes


1 pkg. Spanish Rice/Vermicelli mix (I use the Rice-a-roni (sp?)brand)
1 can corn (drain)
1 can tomotoes (either with or without green chilis)
However much cubed, cooked chicken breast you would like
1 med. container sour cream
1 pkg. (16 ounches) shredded cheddar cheese

1. Prepare rice/vermicelli as directed.
2. Combine with other ingredients, including half of the cheese.
3. Sprinkle the rest of the cheese over the top, in a casserole dish.
4. Bake at 350 F until melted and bubbly. (usually 30 min)

Enjoy. I served it with tortilla chips and a salad.

From Christa Manahan*

*Several years ago, when I was blogging on xanga, I started a recipe swap and Christa gave this one to me...and now, it's a favorite around here and I give it to you! :) Thanks, Christa!!

1 comment:

Terra Jones said...

Trying this tonight! Can't wait!!

Thinking about adding in black beans, but, haven't decided yet ;-)