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.