Cheesy Rice Casserole
Recipe from Taste of the South

by 9  people

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    4   cups 
    hot, cooked, long-grain rice
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    8   ounces 
    process cheese spread, such as Velveeta, melted
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    1  4  ounce 
    can chopped green chiles, drained
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    1   cup 
    chunky-style salsa
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    1   cup 
    shredded Colby-Jack cheese
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    1/2  cup 
    shredded smoked Gouda cheese
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    chopped green onion, smoked paprika (optional)

Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray; set aside.
In a large bowl, combine rice, Velveeta, chiles, and salsa, stirring well.
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.
Garnish with green onion and smoked paprika, if desired.
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