Tex Mex Rice Casserole Categories: Rice, Side Dish, Casserole Recipe
Servings: 8
Ingredients
- 3 c. Cooked Basmati Rice
- 1 pkt Thawed Frzn Corn (10 ounce)
- 1 cl Garlic, finely minced
- 1/3 c. Sliced Green Onion
- 1Â 1/2 c. Lowfat milk
- 1 tsp Chili Pwdr
- 1/2 tsp Liquid Red-Pepper Sauce
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 c. Shredded Cheddar Cheese
- 1 lrg Tomato, thinly sliced
Directions
- Preheat oven to 350 degrees. Grease a 2-qt casserole.
- Mix together rice, corn, garlic, green onions, lowfat milk, chili pwdr, red-pepper seasoning, salt, pepper, and 1 1/2 c. cheddar cheese. Pour into casserole. Arrange tomato slices on top, overlapping slightly.
- Bake at 350 degrees till heated through, 35 to 40 min. Sprinkle with remaining 1/2 c. cheese for last 5 min of cooking. Let casserole stand 10 min before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 248 | |
| Calories from Fat 91 | 37% |
| Total Fat 10.36g | 13% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 348mg | 14% |
| Potassium 261mg | 7% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.11g | 3% |
| Protein 11.57g | 19% |
