Print Recipe
 Queso and Wild Rice
Course Entree
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
2 people
Ingredients
  • 2/3 package Velveeta
  • 1/3 cup Jack Cheese
  • 1 can tomatoes and jalapenos its hot try ½ then add more to suit yourself
  • 5-6 TBLS Milk milk is for creaminess. Add more if needed
  • ¼ each Onion
  • 1 TBLS Green Pepper
  • 1 clove garlic part of one clove
  • 2 cans mushrooms drained
  • 1 cup pecan halves
  • 2 cans Chicken Broth
  • 1 box Uncle Ben’s Long grain and wild rice
  • ½ package seasoning
Course Entree
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
2 people
Ingredients
  • 2/3 package Velveeta
  • 1/3 cup Jack Cheese
  • 1 can tomatoes and jalapenos its hot try ½ then add more to suit yourself
  • 5-6 TBLS Milk milk is for creaminess. Add more if needed
  • ¼ each Onion
  • 1 TBLS Green Pepper
  • 1 clove garlic part of one clove
  • 2 cans mushrooms drained
  • 1 cup pecan halves
  • 2 cans Chicken Broth
  • 1 box Uncle Ben’s Long grain and wild rice
  • ½ package seasoning
Instructions
  1. Saute onion, green pepper, garlic, mushrooms, pecans in butter
  2. Put the rice in about a 2 qt baking dish
  3. Add sauteed vegetables and pecans.
  4. Then dump in soup and stir.
  5. Bake 350 about 40 minutes with lid.
  6. Take lid off about 15 or 20 min before dinner
Recipe Notes

You can make enough for 2 or 20

Don likes this so well that it rarely last two meals and it’s a lot.

Becky Spann