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Mexican Rice Casserole

Prep time 10 mins
Cook time 55 mins
Yield 8 (1/2-cup) servings.

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

Nutrition 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

How to Make It

  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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