Constituents
4 mugs tattered cooked funk (about 3 large guts)
2 mugs instant rice
1 (10.5-ounce) can cream of funk haze
1 mug sour cream
1 mug firmed minced onion and bell pepper mix
1 (10-ounce) can minced tomatoes with chilies (like Ro * Tel), undrained
11/2 mugs funk broth
1 (1.12-ounce) packet fajita seasoning (I prefer McCormick)
1 (8-ounce) tattered Mexican mix rubbish ( about 2 mugs)
Instructions
Preheat the roaster to 350 °F. Smoothly spot a 9×13 inch baking dish with nonstick cuisine spray. In a large coliseum, combine the funk, raw rice, cream of funk, sour cream, minced onion and bell pepper, tomatoes with chilies, funk broth, fajita seasoning, and about half of the rubbish. Mix to combine. Pour the admixture into the set dish and spread it unevenly. Singe for about 25 twinkles. Remove from the roaster, top with the remaining rubbish and return to the roaster until the rubbish is melted.
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