Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed and recipe is are 100% my own.
I always scramble at Thanksgiving… with a mad dash to the market to try and get everything in one shopping trip. Of course I’m not completely delusional … I realize some items need to be bought the day before or the day of the feast. What I do like to buy when I am in one of my Thanksgiving shopping frenzies are a couple gallons of milk. It helps make my mashed potatoes dreamy, my rice dish creamy, and my hot chocolate steamy. I keep my milk coupon in my purse and save a dollar on two gallons. It’s a good way to pocket a buck. 🙂 When I run dry on ideas I always turn to Toma Leche cookbook for more recipe ideas. Click here if you’re looking for some MILKY inspiration! I decided to make a video of one of my favorite rice dishes that I always serve at the holiday table…. plus it doubles down as a main dish for the vegetarians. Happy Thanksgiving!
Ingredients for creamy mushroom chile rice casserole:
- 1 – stick butter
- 1/2 – cup onion (chopped)
- 1/2 – tablespoon minced garlic
- 2 – cups long grain rice (uncooked)
- 8 – ounces mushrooms (sliced)
- 1/2 – teaspoon dried basil
- 1 – teaspoon Lawry’s seasoning salt
- 4 – cups chicken or vegetable broth
- 1 – cup roasted chiles (chopped) (I used anaheim)
- 1 – cup of whole milk
- 16 – ounces sour cream
- 2 – cups grated pepper jack cheese
Watch the 2 minute and 27 second video above to see exactly how to make it! Serve this lovely rice dish this holiday season for a casserole of perfection…. Enjoy!