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Spicy Baked Rice and Cheese

BarryBoland's
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Category: Mexican
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 8
Ready in: 30-60 minutes

  • 1 1/3 cup long grain rice
  • 2 2/3 cups fat-free chicken broth
  • 1 can (14.5 ounce size) Mexican-style stewed tomatoes with juice
  • 3/4 cup reduced-fat sour cream
  • 1 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons chopped pickled jalapeno peppers
  • 2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees F. Cook rice, using the broth as liquid, according to rice package directions.

Meanwhile, coat an 8 x 12 inch baking dish with cooking spray.

In a small bowl, combine tomatoes with sour cream.

In the baking dish, layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake for 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly.

Garnish with cilantro and peppers.


Recipe Source: cdkitchen.com

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