Santa Fe Rice

By á-47

Ingredients

• 1 can Campbell's Fiesta Nacho Cheese Soup
• 1 cup sour cream
• 1 4 oz. can diced green chiles, drained and rinsed
• 1 2 1/2 oz., can sliced black olives, drained
• 4 cups cooked white rice
• 1 cup grated Monterey Jack cheese

Preparation

Step 1

Preheat the oven to 350 degrees. Coast a 2 qt. casserole dish with nonstick cooking spray.

In a large mixing bowl, whisk together the soup, sour cream, chiles, and olives. Add the rice and stir until the ingredients are blended.

Turn the mixture into the prepared dish and sprinkle on the cheese. (at this point, the casserole can be refrigerated for up to 2 days. Remove the casserole from the refrigerator 30 minutes before baking)

Bake the casserole until the mixture bubbles and the cheese is melted, 30-340 minutes.