Mexican Rice Casserole with Chiles and Cheese
Related recipes: Cheese,
Chile Peppers, Corn-Free, Dairy Foods, Easy,
Egg-Free, Herbs, Low-Fat,
Main Dishes, Mexican, Rice, Side
Dishes, Vegetarian
A tasty dish blending all the delicious south-of-the-border
flavors. Can stand alone as a main dish or works equally well as a side dish.
Preparation facts
Yield: 4 servings
Ingredients
4 cups (800g) cooked rice, white or brown
1/2 cup (65g) reduced fat Monterey Jack cheese*, shredded
4 oz (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) salt (sea salt if on a corn-free diet*)t
1/4 tsp (1g) pepper
Directions
Preheat 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.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. The egg
protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 371
Calories from Fat 115 (31%)
% Daily Value*
20%Total Fat 13g
39%Saturated
Fat 7.8g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.7g
13%Cholesterol 38mg
11%Sodium 270mg
10%Potassium 348mg
17%Total
Carbohydrate 52g
8%Dietary
Fiber 1.9g
Sugars 2g
Sugar Alcohols 0g
23%Protein 11g