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Mexican Rice and Cheese Casserole

Mexican Rice and Cheese Casserole

Oxmoor House JUNE 2007

  • Yield: Yield: 10 servings
  • Cook time: 45 Minutes
  • Prep time: 12 Minutes

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

Prepare rice according to package directions.

Combine hot cooked rice, 1 1/2 cups shredded cheese, and next 4 ingredients in a large bowl; stir until combined.

Transfer seasoned rice mixture to a greased 13" x 9" baking dish; sprinkle with remaining 1/2 cup cheese and paprika.

Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.

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Mexican Rice and Cheese Casserole Recipe

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