1 (10 oz.) can diced
tomatoes with green chilies, untrained
1 (11 oz.) can whole
kernel corn, drained well
1/2 C sour
cream
1 (4 oz.) pkg.
Mexican cheese, shredded and divided
How to Make
It:
Place the butter in a
large skillet over medium heat.
Heat until the butter
is completely melted.
Stir in the rice and
vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the
water.
Stir in both cans of
tomatoes and the seasoning packets that come with the rice.
Set the heat to
medium high and bring the mixture to a steady boil.
Reduce the heat to
low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a
mixing bowl.
Add the sour cream
and half of the cheese blend.
Mix with a rubber
spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture
into the corn mixture.
Spray a 3 qt.
casserole dish with a non stick cooking spray.
Set the oven
temperature to 375 degrees and allow the oven to preheat.
Spread the mixture
into the prepared casserole dish.
Spread the remaining
shredded cheese over the top of the casserole.
Bake 20 minutes
making sure the casserole is heated through.
8
Servings
Any leftover can be
used to make a great turkey casserole the next day. Just dice up the turkey and stir it into the
leftover casserole, cover and heat in a 350 degree oven until hot.