1 can diced tomatoes, drain & reserve juice
Chicken broth (about 2 c.)
1 med onion, chopped fine
1 TB oil
1 c. long grain rice
1 t. garlic salt
1 c. sour cream
1-4oz. can chopped green chiles
1-1/2 c. grated Monterrey jack cheese
Preheat oven at 350 degrees. Spray 1-1/2 qt casserole dish with Pam.
Add reserved juice to broth to make 2-1/2 c. liquid. Saute onion in oil. Add broth, tomatoes, rice and garlic salt and bring to boil. Cover, turn down heat and simmer 25 minutes or until rice is done and liquid has been absorbed.
Combine sour cream and chiles. Spread ½ of rice in bottom of casserole. Top with ½ of sour cream mixture and then ½ of cheese. Repeat layers ending with cheese.
Bake uncovered for approximately 20 minutes.
*I usually make this as my Spanish rice if I’m cooking for a crowd and don’t want to do rice at the last minute. You can make this the day before, cover and refrigerate without baking. It will increase the baking time a little if taken directly out of the frig.
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