Ingredients
4 cups hot, cooked, long-grain rice8 ounces process cheese spread, such as Velveeta, melted 1 (4-ounce) can chopped green chiles, drained 1 cup chunky-style salsa1 cup shredded Colby-Jack cheese 1/2 cup shredded smoked Gouda cheese
Garnish:
chopped green onion, smoked paprika (optional)
Directions
1 Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray; set aside.
2 In a large bowl, combine rice, Velveeta, chiles, and salsa, stirring well.
3 Spoon rice mixture into prepared casserole dish, sprinkle shredded cheeses evenly over top of casserole, bake for 20 minutes, or until hot and cheese is melted.
4 Garnish with green onion and smoked paprika, if desired.