Mexican Rice and Cheese Casserole

Recipe from Oxmoor House

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Ingredients

  • 2 (8-oz.) packages Mexican Rice (we tested with Vigo)
  • 2 cups (8 oz.) shredded Monterey Jack cheese, divided
  • 1 cup thinly sliced green onions
  • 1 (8-oz.) container sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon smoked or sweet paprika

Preparation

  1. Prepare rice according to package directions.
  2. Combine hot cooked rice, 1 1/2 cups shredded cheese, and next 4 ingredients in a large bowl; stir until combined.
  3. Transfer seasoned rice mixture to a greased 13" x 9" baking dish; sprinkle with remaining 1/2 cup cheese and paprika.
  4. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
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