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Rice, Cheese, Chili Medley

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Submitted by pumkin

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
CUP ML SOUR CREAM
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
chopped, drained
1 15
TABLESPOON ML PARSLEY LEAVES
dried
3 7.1E+2
CUPS ML RICE
hot cooked
12 346.8
OUNCES ML/G MONTEREY JACK CHEESE
cut into strips
Topping
½ 118
CUP ML CHEDDAR CHEESE
shredded
2 3E+1
TABLESPOONS ML ALMONDS
toasted, slivered
1 15
TABLESPOON ML BUTTER

Directions

Mix sour cream and chilli, set aside.

Mix parsley into the rice.

Layer 1 cup of rice, ½ the sour cream mixture, and ½ the cheese in a 1½ quart casserole.

Repeat.

Cover with remaining rice.

Cover tightly with plastic wrap and nuke on medium high 8 to 10 minutes.

Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 592 35% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 248mg 10%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 6%
Sugars g
Protein 35g
Vitamin A 15% Vitamin C 26%
Calcium 35% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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