 |
Green Chili Rice
|
 |
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.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |