- 1 package Spanish rice (such as Zattaran’s)
- 1 can chicken broth (or Chicken Stock)
- 1/3 c chopped onion
- 2 T chopped green chilies
- 8oz can tomato sauce
- ½ c sour cream
- ½ c shredded Monterey Jack cheese
Cook the rice according to package directions, except add the onion and green chilies, and replace the water with chicken stock. Let cool a bit, poor into a casserole. Spread the tomato sauce over, then the sour cream, and top with the cheese. Bake at 350 until heated through and cheese is melty.