Post by carnation037 on Feb 7, 2003 13:31:41 GMT -6
Spicy Baked Rice and Cheese
1 1/3 cups long grain rice
2 2/3 cups fat- free chicken broth
1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice
3/4 cup reduced- fat sour cream
1 cup shredded reduced- fat cheddar cheese (4 oz.)
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish
Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to
rice package directions. Meanwhile, coat an 8x12 inch baking dish with
cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half
the cooked rice, half the tomato sour cream mixture and half the cheese.
Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and
casserole is bubbly. Garnish with cilantro and peppers.
Makes 8 servings.
1 1/3 cups long grain rice
2 2/3 cups fat- free chicken broth
1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice
3/4 cup reduced- fat sour cream
1 cup shredded reduced- fat cheddar cheese (4 oz.)
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish
Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to
rice package directions. Meanwhile, coat an 8x12 inch baking dish with
cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half
the cooked rice, half the tomato sour cream mixture and half the cheese.
Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and
casserole is bubbly. Garnish with cilantro and peppers.
Makes 8 servings.