A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spicy Baked Rice and Cheese
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- #5273
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/3 cup long grain rice
2 2/3 cups fat-free chicken broth
1 can (14.5 ounce size) Mexican-style stewed tomatoes with juice
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish
directions
Heat oven to 375 degrees F. Cook rice, using the broth as liquid, according to rice package directions.
Meanwhile, coat an 8 x 12 inch baking dish with cooking spray.
In a small bowl, combine tomatoes with sour cream.
In the baking dish, layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake for 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly.
Garnish with cilantro and peppers.
added by
ChefMalissa
nutrition data
213 calories, 4 grams fat, 35 grams carbohydrates, 12 grams protein per serving.
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