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Ingredients

  • 1 package 10 oz yellow rice OR 6 cups cooked saffron rice
  • 1 cup mixed veggies corn, peas, carrots (frozen/cooked)
  • 1/4 cup Mexican cream OR sour cream
  • 2 chicken breasts cooked and shredded
  • 1 cup cheese Mexican style, shredded
  • handful of Spanish style olives
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Spanish style seasoning seasoning optional
  • 1/3 cup mayonaise

Instructions

  • Cook the rice according to package directions.
  • Place a portion of the rice in a 9 x 13 greased casserole dish
  • Place the vegetables on top, and dot the vegetables with the cream and sprinkle a portion of cheese
  • Place the chicken and olives on top of that, and sprinkle with seasonings
  • Top with remaining rice, and smooth on the mayo
  • Top with remaining cheese
  • Tent with foil and bake at 350 for 25 minutes.