Red Eye Rice
Ingredients
- 1 c instant rice
- 23 c water
- 1 c picante sauce
- 1 16 oz can Mexicorn
- 1 c shredded Cheddar cheese
- 1 c shredded Monterey Jack
- 12 c sour cream
Directions
- Preheat oven to 350
- Combine rice water picante sauce corn cheese and sour cream in a 2-quart baking dish
- Bake for 30 minutes