Mexican Rice

ratherbeswimmin''s Note:

Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 cups cooked rice
• 1 (10 ½ ounce) can cream of celery soup
• 1 (4 ounce) can chopped green chilies , drained
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded monterey jack cheese
• ½ cup sour cream
• ¾ teaspoon garlic powder
• ½ teaspoon ground cumin
• extra shredded sharp cheddar cheese

Directions:

1. Mix together first 8 ingredients.
2. Spoon mixture into a greased 1 1/2 quart baking dish.
3. Bake uncovered at 325 degrees for 20 minutes.
4. Top with cheese.
5. Bake an additional 5 minutes.

Reviews

[Sunflower]

Simply the best. Very rich and creamy. The cheeses make this incredible but the cumin is really the star of this dish. Deserves more than 5-stars in my opinion. My family loved it as well. Thanks for a most delicious recipe.

[Bogey'sMom]

Hands down, this is the best rice dish I have ever made. Didn't have any sour cream, so I substituted homemade buttermilk ranch dressing, which was about the same consistency. Absolutely delicious. Thanks so much for posting.

[Gladys58]

Another great one. I made this to go with your chicken enchiladas. The perfect side dish. Very cheesy and the cumin flavor was a real stand-out along with the green chilies. Easy to make too. Thanks Nurse Di. We sure do like your stuff.