1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 6 servings |
||
| Calories 239 | ||
| Calories from Fat 111 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 496mg | 20% | |
| Potassium 182mg | 5% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.9g | ||
| Protein 7.9g | 15% | |
people who like this recipe also like:
By: Barb Witherspoon
By: Tara
Crock Pot Cream Cheese Chicken
By: Dawn
MaMa's Supper Club Tilapia Parmesan
By: Crabbycakes
Funky Chicken With Sesame Noodles
By: Mirj
Mexican Rice
By: ratherbeswimmin'
Apr 17, 2002
Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.
SERVES 6
Ingredients
- 2 cups cooked rice
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (4 ounce) can chopped green chilies, drained
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1/2 cup sour cream
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- extra shredded sharp cheddar cheese
Directions
1
Mix together first 8 ingredients.2
Spoon mixture into a greased 1 1/2 quart baking dish.3
Bake uncovered at 325 degrees for 20 minutes.4
Top with cheese.5
Bake an additional 5 minutes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Mexican Rice recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #748325
On Jul 8, 2008
I have been looking for a mexican rice that doesn't have the traditional tomato base. My family loved it. This is a great addition to all of my mexican meals. Thank you!
From: miss_heyrara
On May 21, 2008
I'm not going to rate this b/c I didn't follow the exact ingredients but thought I'd let others know that I left out the green chiles, used cream of mushroom instead, and only used colby jack cheese b/c that's all I had. It was REALLY bland. I'll rate next time when I use called for ingredients.
From: Sunflower
On Jul 18, 2002
Simply the best. Very rich and creamy. The cheeses make this incredible but the cumin is really the star of this dish. Deserves more than 5-stars in my opinion. My family loved it as well. Thanks for a most delicious recipe.
From: Bogey'sMom
On Jul 7, 2002
Hands down, this is the best rice dish I have ever made. Didn't have any sour cream, so I substituted homemade buttermilk ranch dressing, which was about the same consistency. Absolutely delicious. Thanks so much for posting.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved