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Jalapeno Rice Casserole
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- #49924
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 2/3 cups water
1/2 teaspoon chicken-flavored bouillon granules
1 cup parboiled rice, uncooked
1/2 cup plain low-fat yogurt
2 tablespoons reduced-calorie creamy Italian salad dressing
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped fresh parsley
non-stick cooking spray
1/3 cup shredded Monterey Jack cheese
directions
Combine water and bouillon granules in a medium saucepan and bring to a boil. Stir in rice. Cover and reduce heat to a simmer for 25 minutes or until liquid is absorbed.
Remove from heat and stir in yogurt, salad dressing, pepper, and parsley.
Spoon into a 1-quart baking dish coated with cooking spray. Bake, uncovered, at 350 degrees F for 20 minutes. Top with cheese and bake an additional 5 minutes.
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