Mexican Rice Casserole with Chiles and Cheese
Ingredients
- 800g cooked rice, white or brown
- 65g reduced fat Monterey Jack cheese*, shredded
- 115g green chiles, chopped one 4-ounce can
- 20g cilantro, chopped
- 4 green onions, chopped
- 240g light sour cream
- 1g cumin
- 2g salt sea salt if on a corn-free diet*t
- 1g pepper
Directions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine cooked rice with cheese, chiles, cilantro and green onions. Mix together.
- In a small bowl, stir together sour cream, cumin, salt and pepper. Add to rice mixture and stir thoroughly. Spray a medium casserole dish or 9x9-inch (23x23cm) baking pan with vegetable oil spray. Spread rice mixture into casserole or baking dish and bake uncovered in the oven for approximately 30–40 minutes until cheese melts. Alternately, place in the microwave and cook until heated through.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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