Time for another inauthentic recipe! This one made use of the copious amount of white rice we had leftover from the last time we ordered Chinese take-out. Normally I'd use it to make rice pudding, but we didn't have anything for dinner. Desperate times call for desperate measure. What we ended up with was a surprisingly tasty and filling meal that was super easy to make. It works as a side or main, and is easily made vegetarian by leaving out the ground beef!
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| Mexican Style Rice Casserole |
Ingredients
- 4 cups cooked white rice
- 1 can (14.5 ounces) tomato soup
- 1 can tomatoes with jalapeno (10 ounces)
- 3/4 can (about 1-1/2 cups) corn
- 3/4 cup sour cream
- 1 pound ground beef, browned and drained
- 1 packet Sazon seasoning
- 1 teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- more cheese, dammit.
Directions
- Preheat oven to 375F (191C, Gas Mark 5)
- In a large bowl, mix all the ingredients except the extra cheese.
- In a 9x13" greased baking dish dump in everything from the bowl and spread evenly.
- Top with as much extra cheese as you can possibly tolerate.
- Cook for 30-40 minutes or until top is starting to bubble.
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| Good times! |
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