Rio Grande Rice Casserole
Rio Grande Rice Casserole
1 cup California ripe olive wedges 2 10-ounce packages frozen rice and broccoli in cheese sauce 1/4 cup picante sauce 1 teaspoon chili powder 2 tablespoon Mozzarella cheese, grated Measure ripe olive wedges and reserve. Thaw rice and broccoli in microwave. Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved olive wedges, picante sauce and chili powder. Mix well. Sprinkle with Mozzarella cheese. Bake in preheated 350 F oven for 30 minutes, or until golden brown and bubbly. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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