Mexican Rice Casserole

Oxmoor House
8 (1/2-cup) servings.

Ingredients

+ Add To Shopping List
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

Preparation

Prep: 10 Minutes
Cook: 55 Minutes

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.

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.

Created date

August 2009

Nutritional Information

Calories 175
Caloriesfromfat 27 %
Fat 5.2 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.9 g
Carbohydrate 22.8 g
Fiber 0.7 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 374 mg
Calcium 0.0 mg