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Saffron Rice Casserole with Tomatoes, Okra & Corn

Saffron Rice Casserole with Tomatoes, Okra & Corn

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Main Course
Servings 6

Ingredients

  • 2 5 oz. pkg. Mahatma Yellow Saffron Rice
  • 1 16 oz. can chicken broth
  • 2 tbs. butter
  • 2 14.5 oz. cans Margaret Holmes Tomatoes, Okra and Corn
  • 2 cups grated cheddar cheese
  • 1 10 oz. can cream of chicken soup
  • 1 4 oz. container French's French Fried Onions

Instructions

  • Heat oven to 350°F.
  • Bring chicken broth to a boil in a large saucepan. Stir in rice and butter; turn heat to low and simmer until liquid has been absorbed.
  • Stir in Margaret Holmes Tomatoes, Okra and Corn (do not drain) along with grated cheese and cream of chicken soup (mix well to blend).
  • Transfer to a 2 quart baking dish and sprinkle with French's French Fried Onions. Bake for 20-25 minute until onions start to crisp.