Ingredients
3 cups cooked long grain rice1/3 cup chopped onion2 tablespoons chopped green chilies1 can (6-1/2 ounces) chopped clams, undrained1 can (5 ounces) evaporated milk1/4 cup seasoned bread crumbs1/2 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, until rice is tender, 40-45 minutes.
