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    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.


 

 

 


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