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Serves 8
An easy, delicious side dish that goes well with grilled burgers or steaks, barbecue, or a Tex-Mex meal.
3 3/4 cups chicken broth
1 1/2 cups rice, uncooked
2 medium carrots, thinly sliced
4 ounces chopped green chiles, drained
1/2 teaspoon ground cumin
1 clove garlic, minced
10 3/4 ounces cream of chicken soup
1/2 cup sour cream
1/2 cup shredded hot pepper cheese
In a medium saucepan, bring chicken broth to a boil. Add rice, carrots, chiles, cumin, and garlic. Let simmer, uncovered, for 3 minutes. Cover, reduce heat to low, and simmer for 20 minutes, or until the liquid is absorbed. In a medium casserole dish, combine cream of chicken soup, sour cream, and cheese; stir well. Add the rice mixture to the soup mixture, mixing well, and bake, uncovered, in a 400° F oven for 15 minutes, or until the casserole is heated through.
