25 ozpackages Spanish flavored rice, cooked and cooled
1smallpoblano pepperseeded and diced
110 ¾ ozcan cheddar or fiesta nacho cheese soup
1 ½cup2% or whole milk
8ozonion & chive cream cheesesoftened
3-4cuprotisserie chickenroughly chopped
116 ozcan pinto beans, drained
1cupthick and chunky salsa
1Tbspdark chili powder
1 ½cupshredded sharp cheddar cheese
Suggested toppings: pico de gallo. sour creamguacamole
Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
In a stand blender whip together the soup, milk and cream cheese until smooth.
In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .
For a milder version use plain cheddar cheese soup and mild salsa. For a spicier version use fiesta nacho soup and medium or hot salsa.