- 2 packages (6.8 ounces each) Spanish rice and pasta mix
- 1/4 cup butter, cubed
- 4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 3 cups cubed cooked turkey or chicken
- 1 can (11 ounces) whole kernel corn, drained
- 1/2 cup sour cream
- 1 cup (4 ounces) shredded Mexican cheese blend, divided
- In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
- Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture.
- Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Reviews for Spanish Rice Turkey Casserole
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"This was tasty and moist. It was a great way to use up leftover turkey. It made a lot. Would probably add more turkey next time or cut the recipe in half and keep 3 cups turkey. We will make it again."
"The taste was amazing in this dish. I did substitute cooked ground beef in place of turkey. I live with my brother and he is not a big turkey fan. He loved this, even had seconds.Thanks for the recipe!"
"Great taste and easy to put together. I used boneless chicken breast and thighs instead of turkey because that is what I had on hand. Recipe is a good size to feed crew of hearty eaters."
"This is great. Just now eating it. I used canned chicken instead of Turkey and I used one can of Petite diced tomatoes and a cup of salsa. I also out some cooked onions in it. Other than that it is a great recipe. Family loved it."