1 (10 ounce) package taco-style rice
1 cup water
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sliced mushrooms
1 (2.25 ounce) can chopped green chilies, drained
1 (8 ounce) can chopped green chilies, drained
1 (3 ounce) can diced tomatoes with green chiles
1 (1.5 ounce) package taco seasoning mix
1/2 cup shredded lettuce
1/2 cup chopped onion
1 (16 ounce) can sliced black olives
In a large pan, bring water to a boil and add rice. Reduce heat to low and simmer for 10 to 15 minutes. Stir in broth and cook until rice is completely absorbed and rice is cooked through, about 10 minutes.
Add next 2 items to the boiling water, cream cheese and softened butter. Reduce heat to medium and cook, stirring occasionally, until softened, about 20 minutes. Mix in mushrooms and chilies and cook until tender. Stir in tomatoes with green chiles and cook until tender.
Stir into the rice mixture and stir into the cream cheese mixture.
Heat tortilla chips and serve with tortilla chips for dipping, or sprinkle with cheese.