Instructions

• Preheat oven to 350°F and grease a 9×13-inch baking dish.
• In a large saucepan, melt 2 tablespoons butter over medium-high heat.
• Add 1 medium diced onion and cook, stirring occasionally, for 3 minutes, until softened.
• Add the 6.8-ounce package Rice-a-Roni Spanish Rice to the pan and cook, stirring, for 2 minutes.
• Add the Rice-a-Roni seasoning packet, 2 cups water, the undrained can of Rotel tomatoes with green chiles, and the 4.5-ounce can chopped green chiles. Stir, bring to a boil.
• Cover the saucepan, reduce heat to low, and simmer for 20 minutes, until the rice is tender and most of the liquid is absorbed.
• Meanwhile (or after the rice is done), make sure the frozen chopped spinach is fully thawed and well squeezed to remove excess moisture.
• Remove the lid from the saucepan. Stir in 2 cups sour cream, the 10.75-ounce can condensed cream of chicken soup, the drained thawed spinach, 2 teaspoons ground cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 3 to 4 cups chopped cooked turkey, and half of the shredded Colby Jack cheese (1 cup). Mix until everything is evenly combined. If the saucepan is too small, transfer the rice mixture to a large mixing bowl to combine.
• Transfer the combined mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
• Sprinkle the remaining 1 cup shredded Colby Jack cheese over the top, then evenly sprinkle 1 cup crushed Dorito chips on top of the cheese.
• Bake uncovered at 350°F for 30 minutes, until heated through and the cheese is melted and bubbly.
• Let the casserole rest about 5 minutes before serving.