Quick MexiCali Rice

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.