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.
Serving size: Complete recipe
Calories 1902 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 0.52 g2.6%
Trans Fat 0 g
Cholesterol 51.5 mg17.2%
Sodium 6157.5 mg256.6%
Total Carbohydrates 343 g114.4%
Dietary Fiber 9.5 g38.2%
Sugars 20.4 g
Protein 117 g234%
Vitamin A 903.4% Vitamin C 406%
Calcium 67% Iron 71.7%
*Based on a 2000 Calorie diet