Rio Grande Rice Casserole

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#29309

serves/makes:

ready in:
30-60 minutes

ingredients

1 cup California ripe olives, sliced
2 packages (10 ounce size) frozen rice and broccoli in cheese sauce
1/4 cup picante sauce
1 teaspoon chili powder
2 tablespoons Mozzarella cheese, grated

directions

Measure ripe olives and reserve. Thaw rice and broccoli in microwave. Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved olives, picante sauce and chili powder. Mix well. Sprinkle with Mozzarella cheese. Bake in preheated 350F oven for 30 minutes, or until golden brown and bubbly.