Mexicana Rice

Mexicana Rice

1 package Spanish rice (such as Zattaran’s)
1 can chicken broth (or Chicken Stock)
1/3 c chopped onion
2 T chopped green chilies
8oz can tomato sauce
½ c sour cream
½ c shredded Monterey Jack cheese 

Cook the rice according to package directions, except add the onion and green chilies, and replace the water with chicken stock. Let cool a bit, poor into a casserole. Spread the tomato sauce over, then the sour cream, and top with the cheese. Bake at 350 until heated through and cheese is melty.


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