Quick Mexicali Rice

Name: Quick Mexicali Rice
Ingredients: 3 bags Uncle Ben's 90 Second Rice (we Like Brown); 2 Tablespoons Butter; 1 whole Onion, Minced; 8 ounces, fluid Sliced Mushrooms; 1 clove Garlic, Minced; 1-1/2 cup Sour Cream; 1 cup Shredded Monterey Jack Cheese, Divided; 1 cup Shredded Cheddar Cheese, Divided; 1 can Diced Green Chilis (4 Oz); 3 Tablespoons Hot Sauce, (we Like Cholula); 3 Tablespoons Ortega Or Taco Bell Taco Sauce; Salt And Pepper, to taste

12 ingredients

6 steps

Ingredients

3 bags Uncle Ben's 90 Second Rice (we Like Brown)
2 Tablespoons Butter
1 whole Onion, Minced
8 ounces, fluid Sliced Mushrooms
1 clove Garlic, Minced
1-1/2 cup Sour Cream
1 cup Shredded Monterey Jack Cheese, Divided
1 cup Shredded Cheddar Cheese, Divided
1 can Diced Green Chilis (4 Oz)
3 Tablespoons Hot Sauce, (we Like Cholula)
3 Tablespoons Ortega Or Taco Bell Taco Sauce
Salt And Pepper, to taste

Directions

1

Preheat oven to 375F. Spray a 9x13 pan with nonstick spray or grease it, setting aside for later use.
2

Microwave the rice pouches and dump in a large bowl as they finish.
3

Put a skillet over medium-high heat. Once skillet is hot, melt butter until it's slightly browning. Add onions with a little kosher salt and black pepper and saute until sweated. Add mushrooms with a pinch of kosher salt and black pepper and saute until cooked. Stir in the garlic.
4

To the large bowl of cooked rice, add the sour cream, 1/2 cup of each shredded cheese, chiles, hot sauce, taco sauce, salt and pepper to taste. Stir in the veggie mixture. Taste for seasoning.
5

Spoon into a greased 9x13 baking dish. Top with remaining cheeses.
6

Bake, uncovered, at 375° for 20-25 minutes or until piping hot.