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Mexican Rice Casserole

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Ingredients
  Water 2 Cup (32 tbs)
  Long-grain rice 1 Cup (16 tbs), uncooked
  Skim milk 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Low sodium low fat cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Canned chopped green chiles 4 1⁄2 Ounce, drained (1 Can)
  Shredded reduced fat monterey jack cheese 6 Ounce, divided (1 1/2 Cups)
  Vegetable cooking spray 1 Tablespoon
  Paprika 1⁄8 Teaspoon
Directions

Place water in a saucepan; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Add milk and next 3 ingredients; stir.
Stir in 1 cup cheese.
Spoon mixture into an 11 - x 7- x 1 1/2-inch baking dish coated with cooking spray.
Cover and bake at 350° for 30 minutes.
Uncover and sprinkle with remaining 1/2 cup cheese and paprika.
Bake 5 additional minutes. Garnish and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
35 Minutes

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Mexican Rice Casserole Recipe