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Green Chili Rice
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) green chilies
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups uncooked instant rice
In a large bowl, combine the soup, sour cream, chilies and cheese.
Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish.
Bake, uncovered, at 350° for 20 minutes or until rice is tender.
Yield: 4-6 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |