Friday, May 20, 2011
This was a yummy side dish that tasted like what we imagined Mexican macaroni and cheese would taste like. It was very creamy and good, and I love that it cooked in the oven instead of on the stovetop.
The soup is the same I used in these Sausage and Cheese Muffins, which you really need to try, if you haven't.
The recipe calls for 3/4 cup rice, but I think you could use 1 cup or even 1 1/4 cup, and it would still be fine. Also, make sure you cover it with foil so it cooks in the right amount of time. You'll need to stir the rice before serving it, so don't be surprised when you see it looking still liquidy on top of the baking dish.
Thanks again to Plain Chicken for her recipe!
3/4 cup white rice, uncooked
1 cup water
1/3 cup milk
1 can fiesta nacho cheese condensed soup
Preheat oven to 375. Combine ingredients and pour into a 9"x9" baking dish. Cover with foil, and cook for 30-35 minutes or until rice is done. Stir rice before serving.