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El Dorado Rice Casserole




Source of Recipe


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List of Ingredients




1 14oz. can whole tomatoes, cut up
1 1/2 C. chicken broth
1 T. oil
1 med. onion, chopped
1 C. uncooked long grain rice
1 t. garlic salt
1 4oz. can diced gr. chilis, drained
1 C. sour cream
1 1/2 C. Shredded Monterey Jack cheese


Recipe



Drain tomatoes, reserving juice. Add reserved juice to chicken broth to make 2 1/2 C. liquid; set aside. In a medium saucepan saute onion in oil until tender. Add tomato-broth mixture, tomatoes, rice and garlic salt. Bring to a boil. Reduce heat; cover and simmer 25 minutes or until liquid is absorbed. In a small bowl, sour cream and chilis. In a 2 qt. casserole dish layer half prepared rice, half sour cream mixture and half the cheese. Repeat. Bake at 350° for 30 minutes or until bubbly.