Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

El Dorado Rice Casserole




Source of Recipe


cokebear






List of Ingredients



• 1 (14 ounce) can whole tomatoes, cut up
  
• 1 1/2 cups chicken broth
  
• 1 tablespoon oil
  
• 1 medium onion, chopped
  
• 1 cup uncooked long grain rice
  
• 1 teaspoon garlic salt
  
• 1 (4 ounce) can diced green chiles
  
• 1 cup sour cream
  
• 1 1/2 cups shredded Monterey Jack cheese
  






Instructions



1. Drain tomatoes, reserving juice. Add reserved juice to chicken broth to make 1 1/2 cups 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, combine sour cream and chiles. In a 2 quart casserole dish, layer half prepared rice, half sour cream mixture and half the cheese. Repeat. Bake at 350 degrees for 30 minutes or until bubbly.