|
Drain tomatoes, reserving juice. Add reserved juice to chicken broth to make 2 1/2 c liquid; set aside. In medium saucepan, saute onions in oil until tender. Add tomatoes, reserved juice mixture, rice and garlic salt. Bring to a boil; reduce heat, cover and simmer 25 minutes or until liquid is absorbed. In a small bowl combine sour cream, and chiles. In 1 1/2 quart casserole, layer half of the prepared rice, half the sour cream mixture and half the cheese. Repeat layers. Bake uncovered in 350 degrees oven for 20 minutes until bubbly.
|
