mercredi 9 mars 2016

Mexican Rice



    2 cups cooked rice
    1 (10 1/2 ounce) can cream of celery soup
    1 (4 ounce) canchopped green chilies, drained
    1⁄2 cup shredded sharp cheddar cheese
    1⁄2 cup shredded monterey jack cheese
    1⁄2 cup sour cream
    3⁄4 teaspoon garlic powder
    1⁄2 teaspoon ground cumin
    extra shredded sharp cheddar cheese


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

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