Baked Rice and Cheese Makes 8 servings
prep time: 15 in. cooking time 30 to 35 min. 1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers (Optional) Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream,and hot peppers if you choose to use them.. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. **************Planning your summer road trip? Check out AOL Travel Guides. (http://travel.aol.com/travel-guide/united-states?ncid=aoltrv00030000000016) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
