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> Recipes > Mexican Rice Casserole with Chiles and Cheese
MEXICAN RICE CASSEROLE WITH CHILES AND CHEESEVisit The Healthy Living Bookshelf:
Ingredients4 cups (800g) cooked rice, white or brown 1/2 cup (65g) reduced fat Monterey Jack cheese*, shredded 4 ounces (115g) green chiles, chopped (one 4-ounce can) 1/2 cup (20g) cilantro, chopped 4 green onions, chopped 1 cup (240g) light sour cream 1/2 tsp (1g) cumin 1/4 tsp (2g) sal (sea salt if on a corn-free diet*)t 1/4 tsp (1g) pepper DirectionsPreheat oven to 375°F (190°C). In a medium bowl, combine cooked rice with cheese, chiles, cilantro and green onions. Mix together. In a small bowl, stir together sour cream, cumin, salt and pepper. Add to rice mixture and stir thoroughly. Spray a medium casserole dish or 9x9-inch (23x23cm) baking pan with vegetable oil spray. Spread rice mixture into casserole or baking dish and bake uncovered in the oven for approximately 30–40 minutes until cheese melts. Alternately, place in the microwave and cook until heated through. |
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