Cheesy Rice Bake With Sizzle |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found on a Cabot cheese pamphlet. Rice is always good with me, so rice and cheese is doubly good. Ingredients:
14 ounces mexican-style stewed tomatoes |
6 ounces reduced-fat sour cream |
4 cups cooked rice |
6 ounces light cheddar cheese, grated |
3 tablespoons sliced jalapeno peppers |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350°F.
2. Lightly coat 2-quart baking pan with nonstick cooking spray.
3. In small bowl, combine tomatoes and sour cream.
4. Layer half of rice, half of tomato-sour cream mixture and half of light cheddar cheese. Repeat layers.
5. Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly.
6. Garnish with jalapeño peppers and cilantro.
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