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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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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 520

% Daily Value*

Total Fat 58 g89.4%

Saturated Fat 28.6 g142.8%

Trans Fat 0 g

Cholesterol 122 mg40.7%

Sodium 2800.4 mg116.7%

Total Carbohydrates 180 g60.1%

Dietary Fiber 5 g19.9%

Sugars 14.3 g

Protein 68 g135.1%

Vitamin A 328.8% Vitamin C 146.3%

Calcium 133.9% Iron 19.5%

*Based on a 2000 Calorie diet

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Mexican Rice Casserole Recipe