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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my favorite rice dish. We usually add a chopped hot pepper too for heat. Also, I like it best with Campbell's soup. We have tried to use cheddar cheese but it is not as good. Mom says you can make it with instant rice but I do not like it as well. If you used brown rice, increase the cooking time a bit. Ingredients:
1 cup uncooked converted long grain rice or 1 cup brown rice |
1 can cream of mushroom soup |
1 1/2 cups milk |
6 slices american cheese, broken into large pieces |
4 -5 fresh anaheim chilies, hatch chilies or 4 -5 sweet banana peppers, seeded and very roughly chopped |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Mix everything in a 2 quart casserole using the milk to rinse out the soup can.
3. Stir halfway through, be sure to stir all the way to the bottom.
4. Add more liquid if it starts to dry out before rice is done.
5. Cook for 30 to 40 minutes until rice is tender.
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