I had some Baked Spanish Rice Casserole leftover so changed it up a little and made baked Spanish Rice Tostadas. The crunch of the tostada shells is a perfect variation to the original Baked Spanish Rice Casserole.
- Baked Spanish Rice Casserole
- corn tostada shells
- Cashew Sour Cream, garnish
- Avocado, garnish
- cilantro, garnish
- favorite salsa, garnish
Warm Baked Spanish Rice Casserole in a large skillet over medium heat. While the Baked Spanish Rice Casserole is warming in the skillet warm the tostada shells in the oven.
Note: I usually begin to preheat the oven at 350 degrees and put the shells in the oven while it is preheating. By the time the oven is preheated the shells are warmed.
Build your Baked Spanish Rice Tostadas. Garnish with your favorite toppings.
Serve. Eat. Enjoy.
