Ranchero Rice Casserole
- 2 (7 5/8 ounce) packages Spanish rice
- 3 cups shredded cooked chicken (optional)
- 12 cup sour cream
- 1 (7 ounce) canchopped green chilies
- 2 (4 1/2 ounce) cans black beans, drained and rinsed, seperated
- 2 cups frozen corn, thawed and seperated
- 1 cup italian plum tomato, chopped
- 4 ounces shredded mexican cheese
- 14 cup fresh cilantro, coarsely chopped
- Heat oven to 375 degrees.
- Spray 3 quart baking dish with nonstick cooking spray.
- Prepare Spanish rice as directed on package.
- In large bowl, combine cooked rice, chicken, sour cream, chilis, and half of beans and half of corn; mix well.
- Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.
- Bake at 375 for 20-25 minutes or until thoroughly heated.
- Sprinkle with cilantro before serving.
spanish rice, chicken, sour cream, green chilies, black beans, frozen corn, italian plum tomato, mexican cheese, fresh cilantro
Taken from www.food.com/recipe/ranchero-rice-casserole-317379 (may not work)