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Related recipes: Cheese, Chile Peppers, Corn-Free, Dairy Foods, Easy, Egg-Free, Herbs, Low-Fat, Main Courses, Mexican, Rice, Side Dishes, Vegetarian
A tasty dish blending all the delicious south-of-the-border flavours. Can stand alone as a main course or works equally well as a side dish.
Ingredients
4 cups (800g) cooked rice, white or brown
1/2 cup (65g) reduced fat Monterey Jack cheese*, shredded
4 ounces (115g) green chiles, chopped (one 4-ounce can)
1/2 cup (20g) cilantro, chopped
4 green onions, chopped
1 cup (240g) light sour cream
1/2 tsp (1g) cumin
1/4 tsp (2g) sal (sea salt if on a corn-free diet*)t
1/4 tsp (1g) pepper
Directions
Preheat oven to 375°F (190°C).
In a medium bowl, combine cooked rice with cheese, chiles, cilantro and green onions. Mix together.
In a small bowl, stir together sour cream, cumin, salt and pepper. Add to rice mixture and stir thoroughly. Spray a medium casserole dish or 9x9-inch (23x23cm) baking pan with vegetable oil spray. Spread rice mixture into casserole or baking dish and bake uncovered in the oven for approximately 30–40 minutes until cheese melts. Alternately, place in the microwave and cook until heated through.
