The Pioneer Woman Tasty Kitchen
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Quick MexiCali Rice

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Level: Easy

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Description

Cheesy, spicy, quick and easy Spanish or Mexican Rice. Add 1 pound of browned hamburger cooked with taco seasonings and this goes from side dish to main dish in a snap!

Ingredients

  • 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
  • 1-½ 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

Preparation

Preheat oven to 375F. Spray a 9×13 pan with nonstick spray or grease it, setting aside for later use.

Microwave the rice pouches and dump in a large bowl as they finish.

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.

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.

Spoon into a greased 9×13 baking dish. Top with remaining cheeses.

Bake, uncovered, at 375º for 20-25 minutes or until piping hot.

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