2 cups hot cooked rice
1 (3 ounce) can French fried onions, divided
1 cup sour cream
1 (16 ounce) jar medium salsa, divided
1 cup shredded Cheddar, or taco-blend, cheese, divided
Spray interior of 3 1/2 to 4 quart slow cooker with nonstick cooking spray. In a bowl, combine rice and 2/3 cup onions. Spoon half the rice mixture into the slow cooker. Spread sour cream over rice. Layer half the salsa and half the cheese over the sour cream. Top with remaining rice, salsa and cheese. Cover; cook on low for 4 to 6 hours, or until cheese is melted and casserole is heated through.
Makes 6 servings.