1 cup California ripe olive wedges
2 10-ounce packages frozen rice and broccoli in cheese sauce*
1/4 cup picante sauce**
1 teaspoon chili powder
2 tablespoon Mozzarella cheese, grated
Servings: 6
Measure ripe olive wedges and reserve. Thaw rice and broccoli in microwave. Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved olive wedges, picante sauce and chili powder. Mix well. Sprinkle with Mozzarella cheese. Bake in preheated 350ºF oven for 30 minutes, or until golden brown and bubbly.
Notes: * Green Giant® & trade; Rice & Broccoli In Cheese-Flavored Sauce
** Pace & trade; Mild
2 10-ounce packages frozen rice and broccoli in cheese sauce*
1/4 cup picante sauce**
1 teaspoon chili powder
2 tablespoon Mozzarella cheese, grated
Servings: 6
Measure ripe olive wedges and reserve. Thaw rice and broccoli in microwave. Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved olive wedges, picante sauce and chili powder. Mix well. Sprinkle with Mozzarella cheese. Bake in preheated 350ºF oven for 30 minutes, or until golden brown and bubbly.
Notes: * Green Giant® & trade; Rice & Broccoli In Cheese-Flavored Sauce
** Pace & trade; Mild
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