Spanish Rice Turkey Casserole

2 ea (6.8 oz ) Spanish rice and vermicelli mix
1/4 cup butter, cubed
4 cups water
1 (14-1/2 oz ) can diced tomatoes, undrained
1 ( 10 oz) can diced tomatoes and green chilies, undrained
3 cups cubed cooked turkey or chicken
1 (11 oz ) can whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican cheese, divided (can use cheddar)

In a large skillet, saute rice and vermicelli mix in butter until golden brown. Gradually stir in the water, tomatoes and the contents of rice seasoning packets. Bring to a 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 1/2 cup of 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 degrees for 20-25 minutes or until heated through. Serves 8.