Creamy Cheesy Green Chile Rice
1 (10¾ ounce) can condensed cream of chicken soup
1 cup (8 ounces) sour cream
2 (4 ounces) green chiles (1 cup)
2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend
1½ cups (6 ounces) shredded cheddar cheese
3 cups cooked rice
In a large bowl, combine the soup, sour cream, green chiles, Olde Westport Border Bandito's Salsa Spice Blend and cheese, stir in rice. Spoon into a greased 7x11 inch baking dish. Bake, uncovered, in a 350 degree oven for 30 minutes or until rice is heated through.