5-6 medium potatoes, peeled and diced
1 medium onion, diced
1 cup Riceland Plump & Tender Medium Grain Rice
1 10.5-ounce can cream of chicken soup
1 10.5-ounce soup can of water
1 box chicken-flavored vermicelli rice
1 14.5-ounce chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika (optional but recommended)
2 cups sharp cheddar cheese
1.Preheat oven to 400.
2.In a large skillet sautéthe onions over medium heat until translucent.
3.Add the diced potatoes and continue cooking until the potatoes are almost completely soft, stirring often, about 10 minutes.
4.While the potatoes are cooking, prepare the vermicelli rice according to package directions.
5.In a large bowl combine the cream of chicken soup, soup can of water, chicken broth, black pepper and smoked paprika.
6.Stir to combine.
7.Add the onions, potatoes, vermicelli rice and cooked Riceland rice.
8.Stir until completely combined.
9.Pour the mixture into a greased 9- x 13-inch baking dish.
10.Sprinkle evenly with sharp cheddar cheese.
11.Bake at 400 for 40-50 minutes until bubbly and the cheese is melted and browned slightly.
12.Allow to cool for 10-15 minutes before serving.
(2000 Riceland Rice Cook-Off Best Vegetable by Sandra Phillips, Weiner, Arkansas)