Rice Sand Castles Recipe
Cooked rice and frozen vegetables hurry along the preparation of this savory side dish. Simply press the cheesy mixture into measuring cups with the back of a spoon and stack them to make individual sand castles.
- 3-3/4 cups cooked rice
- 3/4 cup frozen peas, thawed
- 3/4 cup frozen corn, thawed
- 4 ounces process cheese (Velveeta), cubed
- 1/4 teaspoon pepper
- In a large microwave-safe bowl, combine all ingredients; mix well. Cover and microwave on high for 1-2 minutes or until heated through and cheese is melted, stirring twice. To make sand castles, pack rice mixture into 1/2-cup and 1/4-cup measures; unmold and stack on dinner plates. Yield: 6 servings.
Originally published as Rice Sand Castles in Quick Cooking July/August 2003, p61
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