You know what goes perfectly with tacos? Cheesy Mexican rice. That’s what!
I am usually not an advocate for “cream of _______” soup in a can. If a recipe calls for it I try to make my own but I haven’t perfected Cream of Celery yet so there you have it.
Having said that, since I do use the canned stuff right now, this rice has only 5 ingredients! What could be easier than that?
I also have to admit, I haven’t ever given the recipe to anyone who didn’t just love it.
It is just as good left over too.
CHEESY MEXICAN RICE
1 1/4 cups brown minute rice (Uncooked)
8 oz sour cream
1 can cream of celery
1 can rotel tomatoes, drained (you can use any variety, I use hot)
1 cup cheese, shredded-Your choice, I use Monterrey Pepper Jack or Cheddar
Instructions and Directions:
Mix all ingredients in a large bowl. Pour into an 8×8 or 8×9 casserole dish that has been sprayed with cooking spray.
Bake on 375 degrees for 45 minutes or until edges begin to brown and the dish is bubbly.
If somehow I were wrongly convicted of a terrible crime and was on death row. . . I think this might be my last dish. It’s just SO damn delicious.
Now that is what I call a testament.
I’m not kidding. I’d like to say that it would be required in that instance that YOU make it, but its so easy that really anyone could make it and it would be just as good.. If there was an equivocal food term for “bang for buck” this would take the prize. “Flavor for Work?” <– doesn't flow as easily as bang for buck but you get the idea.
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