Mexican Rice Casserole with Chiles and Cheese
A flavoursome dish blending all the delicious south-of-the-border flavours. Can stand alone as a main course or works equally well as a side dish.
Ingredients
4 cups (800g) cooked rice, white or brown
1/2 cup (65g) reduced fat Monterey Jack cheese*, grated
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.
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

Copyright © 2007 Healthnotes, Inc. All rights reserved.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
2007-09-01