Spanish Rice Turkey Casserole

From Sheri


2 packages (6.8 oz. each) Spanish rice and vermicelli mix
¼ cup butter, cubed
4 cups water
1 can ( 14 ½ oz) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups cubed cooked turkey or chicken
1 can (11 oz.) whole kernel corn, drained
½ cup sour cream
1 cup (4 oz.) shredded Mexican cheese blend, divided


In a large skillet, sauté rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Meanwhile, in a large bowl, combine the turkey, corn, sour cream and ½ cup cheese. Stir in rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20 – 25 minutes or until heated through.