| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(6.8 oz.) Spanish rice mix |
| 1 |
cn |
(14-1/2 oz.) diced tomatoes in juice or stewed tomatoes; undrained |
| 2 |
c |
Diced cooked chicken or turkey |
| 1 |
c |
Frozen peas |
| 1 |
pk |
(6 oz.) frozen cooked shrimp; thawed, rinsed and drained (optional) |
| 2 |
c |
(8 oz.) Sargento 4 Cheese Country Casserole Recipe Blend; divided |
INSTRUCTIONS
Cook rice according to package directions using tomatoes. Remove from heat;
stir in chicken, peas and shrimp. Spoon half of rice mixture into an 11 x
7-inch baking dish; sprinkle with 1 cup 4 Cheese Country Casserole Recipe
Blend. Top with remaining rice mixture. Cover with foil; bake at 375°F 25
minutes or until heated through. Uncover; sprinkle with remaining 1 cup
cheese. Let stand 5 minutes or until cheese is melted.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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