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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
2 cups water |
1 cup long-grain rice, uncooked |
1/4 cup skim milk |
1/8 teaspoon salt |
1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup |
1 (4 1/2-ounce) can chopped green chiles, drained |
1 1/2 cups (6 ounces) shredded reduced-fat monterey jack cheese |
vegetable cooking spray |
1/8 teaspoon paprika |
Directions:
1. Place water in a saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Add milk and next 3 ingredients; stir. Stir in 1 cup cheese.
2. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and paprika. Bake 5 additional minutes.
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