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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 6 servings |
||
| Calories 399 | ||
| Calories from Fat 210 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 35% | |
| Saturated Fat 14.6g | 72% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 269mg | 11% | |
| Potassium 455mg | 13% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.4g | ||
| Protein 17.4g | 34% | |
Green Rice Casserole
By: flower7
Jan 5, 2005
I found this recipe in a casserole cookbook by James Villas and made some changes to suit my tastes. This makes a great potluck or buffet dish.
SERVES 6
Ingredients
- 2 1/2 cups cooked white rice
- 6 ounces sharp cheddar cheese, shredded
- 1 cup ricotta cheese
- 1 cup sour cream
- 2-3 cloves garlic, minced
- salt and black pepper, to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 medium bell pepper, seeded and chopped
- 1 (4 ounce) can chopped green chilies
- 4 green onions, chopped (white and some of the green)
Directions
1
Preheat oven to 350 degrees F.2
Butter a 2-quart baking dish and set aside.3
In a large bowl, combine the rice, 3/4 of the cheddar cheese, ricotta, sour cream, garlic, salt, and pepper.4
Mix until well blended.5
Add the spinach, bell pepper, chiles, and green onions.6
Mix until well blended.7
Transfer to prepared baking dish.8
Sprinkle the remaining cheddar cheese over the top and bake until golden, about 30 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Kumquat the Cat's friend
On Apr 9, 2008
Had to make some low fat adjustments like a previous reviewer, but it still came out fantastic! I really liked the taste and texture, and it's good for you too, being high in vitamins A, C and calcium. I used 3 cups rice, 2% cheddar, low-fat ricotta and Greek 0% yoghurt instead of the sour cream (about 3/4 cup). As a result of my adjustments, it was probably less moist, but I think I preferred it that way. My BF and I ate about half of this for a vegetarian main dish. Thank you! Enjoyed the leftovers as well.
From: Aunt Cookie
On Nov 2, 2006
This was delicious, and it was so quick to put together! Also, I was able to use low fat sour cream and ricotta, and the results were still very rich-tasting. I used red bell pepper, but I think next time I'll use roasted peppers instead (I'd prefer the peppers soft, but those who want a little crunch should definitely prepare the recipe as written). Thanks for sharing!
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