Mexican Rice Casserole
|Water||2 Cup (32 tbs)|
|Long-grain rice||1 Cup (16 tbs), uncooked|
|Skim milk||1⁄4 Cup (4 tbs)|
|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|
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.