Quick Mexicali Rice

• 3 bags Uncle Ben's 90 Second Rice (we Like Brown)
• 2 Tablespoons Butter
• 1 whole Onion, Minced
• 8 ounces, fluid Sliced Mushrooms
• 1 clove Garlic, Minced
• 1-1/2 cup Sour Cream
• 1 cup Shredded Monterey Jack Cheese, Divided
• 1 cup Shredded Cheddar Cheese, Divided
• 1 can Diced Green Chilis (4 Oz)
• 3 Tablespoons Hot Sauce, (we Like Cholula)
• 3 Tablespoons Ortega Or Taco Bell Taco Sauce
• Salt And Pepper, to taste

1. Preheat oven to 375F. Spray a 9x13 pan with nonstick spray or grease it, setting aside for later use.
2. Microwave the rice pouches and dump in a large bowl as they finish.
3. Put a skillet over medium-high heat. Once skillet is hot, melt butter until it's slightly browning. Add onions with a little kosher salt and black pepper and saute until sweated. Add mushrooms with a pinch of kosher salt and black pepper and saute until cooked. Stir in the garlic.
4. To the large bowl of cooked rice, add the sour cream, 1/2 cup of each shredded cheese, chiles, hot sauce, taco sauce, salt and pepper to taste. Stir in the veggie mixture. Taste for seasoning.
5. Spoon into a greased 9x13 baking dish. Top with remaining cheeses.
6. Bake, uncovered, at 375u0b0 for 20-25 minutes or until piping hot.

uncle ben, butter, onion, mushrooms, clove garlic, sour cream, shredded monterey jack cheese, cheddar cheese, green chilis, hot sauce, salt

Taken from tastykitchen.com/recipes/sidedishes/quick-mexicali-rice/ (may not work)