Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Peppery Rice Casserole




Source of Recipe


THE WEB


Recipe Introduction


Serves 8
An easy, delicious side dish that goes well with grilled burgers or steaks, barbecue, or a Tex-Mex meal.




List of Ingredients




3 3/4 cups chicken broth
1 1/2 cups rice, uncooked
2 medium carrots, thinly sliced
4 ounces chopped green chiles, drained
1/2 teaspoon ground cumin
1 clove garlic, minced
10 3/4 ounces cream of chicken soup
1/2 cup sour cream
1/2 cup shredded hot pepper cheese



Recipe



In a medium saucepan, bring chicken broth to a boil. Add rice, carrots, chiles, cumin, and garlic. Let simmer, uncovered, for 3 minutes. Cover, reduce heat to low, and simmer for 20 minutes, or until the liquid is absorbed. In a medium casserole dish, combine cream of chicken soup, sour cream, and cheese; stir well. Add the rice mixture to the soup mixture, mixing well, and bake, uncovered, in a 400° F oven for 15 minutes, or until the casserole is heated through.