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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the 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 chicken, 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 of until heated through. Yield: 8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice vermicelli mix	2	packages	used	-	-	-	-
butter	1/4	cup	cubed	342.0	15.714	10.686	28.8
water	4	cups		0.0	0.0	0.0	0.0
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
tomato green chilies	1	can	diced undrained	-	-	-	-
turkey	3	cups	cubed cooked	-	-	-	-
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
mexican cheese	1	cup	shredded divided blend	492.36	6.1116	28.3008	39.5736

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.