Serves: 4
Total Calories: 318
* Preparation Time: 25 minutes Storage Time: Up to 24 hours Baking Time: 50 minutes Spray a deep 1 1/2 -quart casserole with non-stick cooking spray. Cook rice according to package directions, adding an extra 1/4 cup water and dried soup mix.
Meanwhile, in a 10-inch skillet over medium heat, saute onion in oil for 3 minutes. Add squash and garlic. Cover and cook for 5 minutes or until crisp-tender, stirring occasionally. Uncover. Stir in rice mixture, stewed tomatoes with juice and chili powder. Transfer to casserole. Cover and refrigerate up to 24 hours.
Bell: Uncover rice mixture. Pour vegetable juice cocktail over top. Cover and bake in a preheated 350° oven for 50 minutes or until very hot.
To serve, garnish mixture with 1/2 cup sour cream. Sprinkle with green onion and parsley. Pass additional sour cream.
This Mexican Rice and Vegetables recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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