Ingredients
2 packages (6.8 ounces each) Spanish rice and pasta mix1/4 cup butter, cubed4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes and green chiles, undrained3 cups cubed cooked turkey or chicken1 can (11 ounces) whole kernel corn, drained1/2 cup sour cream1 cup shredded Mexican cheese blend, divided
Preparation
In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture.
Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through.
