Mexican Cheese Rice
|Liquid butter buds/Fat-free chicken broth||4 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Cooked rice||4 Cup (64 tbs)|
|Fat-free sour cream||2 Cup (32 tbs)|
|Non fat cottage cheese||1 Cup (16 tbs)|
|Bay leaf||1 Large|
|Canned chopped green chiles||12 Ounce, drained (3 Cans, 4 Ounce Each)|
|Non fat cheddar cheese||2 Cup (32 tbs), grated|
Preheat oven to 350° F.
Spray non-fat cooking spray in a large casserole dish.
Saute onions in the Butter Buds or chicken broth for 5 minutes.
Remove from heat.
Stir in rice, sour cream, cottage cheese, bay leaf, and pepper.
Layer 1/2 of the rice in a dish, then a layer of green chiles and cheeses.
Repeat ending with Cheddar cheese on top.
Bake 25 minutes.