250 ml long grain rice 1 cup
1 carrot, shredded
500 ml water 2 cup
2 ml salt 1/2 tsp
5 ml vinegar 1 tsp
1 can condensed cream of celery soup (10 oz / 284 ml)
250 ml sour cream 1 cup
1 can green chilies, diced (4 oz / 113 ml)
1 can mushroom pieces, drained (10 oz / 284 ml)
375 ml cheddar cheese, grated 1 1/2 cup
5 ml tabasco sauce 1 tsp
In a large saucepan, combine rice, carrot, water, salt and vinegar. Bring to boil. Cover and boil gently until rice is tender, about 20 minutes. Add soup, sour cream, chilies, mushrooms, cheese and tabasco sauce. Mix well. Place mixture in a casserole dish. Bake, covered, in preheated 350 F (180 C) oven for 30 minutes or until thoroughly heated.
Serves: 8