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Mexican Rice Bake

Western.Chefs's picture
  Cold water 3 Cup (48 tbs)
  Long grain white rice 1 1⁄2 Cup (24 tbs) (Uncooked)
  Unsalted butter/Margarine 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Avocado 1 Medium, peeled, pitted, and diced to make 1 cup
  Monterey jack cheese 4 Ounce, cut into 1/4-inch cubes
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Minced cilantro/Parsley 1⁄4 Cup (4 tbs)
  Reduced fat sour cream 1 1⁄2 Cup (24 tbs)
  1% milk 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 1 Ounce (1/4 Cup)

1. Preheat the oven to 350°F and grease a shallow 2-quart baking dish. In a large saucepan, bring the water to a boil over high heat. Stir in the rice, lower the heat, cover tightly, and simmer for 20 minutes or until the water is absorbed. Transfer to a large bowl.
2. Meanwhile, in a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until soft. Toss with the rice, then gently stir in the avocado, cubed cheese, chihes, and cilantro.
3. In a small bowl, whisk the sour cream with the milk, stir into the rice mixture in the skillet, then spoon into the baking dish. Sprinkle with the shredded cheese and bake, uncovered, for 30 minutes or until golden and bubbly. Serve immediately with slices of red tomatoes.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Cook Time: 
55 Minutes

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 706 Calories from Fat 308

% Daily Value*

Total Fat 36 g55.7%

Saturated Fat 17.3 g86.7%

Trans Fat 0 g

Cholesterol 75.9 mg25.3%

Sodium 431.2 mg18%

Total Carbohydrates 74 g24.6%

Dietary Fiber 6.3 g25.3%

Sugars 3.9 g

Protein 22 g44.8%

Vitamin A 24.4% Vitamin C 34.1%

Calcium 46% Iron 8.2%

*Based on a 2000 Calorie diet

Mexican Rice Bake Recipe