Mexican Rice Casserole with Chiles and Cheese

Yield: 4 servings

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.

Ingredients

4 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

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
Calories: 319
Total Fat: 3g
% Calories from fat: 9%
Protein: 12g
Carbohydrate: 60g
Cholesterol: 10mg
Sodium: 239mg