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Nutrition Facts
Serving Size 1 (308g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup reduced-fat cheddar cheese recaito
Calories 386
Calories from Fat 113		(29%)
Amount Per Serving		%DV
	Total Fat 12.6g	19%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 35mg		1%
Potassium 313mg		8%
Total Carbohydrate 60.5g		20%
	Dietary Fiber 1.7g	6%
	Sugars 2.5g
Protein 7.3g		14%
detailed view... how is this calculated?

Spicy Mexican Cheesy Rice Casserole

Recipe #19340 | 55 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 10, 2002

Serve this as a main dish or, in smaller servings, as a side dish.

SERVES 4 -8 (change servings and units)

Ingredients

4 cups cooked rice
1/2 cup reduced-fat cheddar cheese or monterey jack cheese, shredded
4 ounces green chilies, chopped
4 green onions, chopped
2 ounces red peppers, chopped
1 cup sour cream
3 tablespoons recaito (cilantro-based seasoning)
1/2 teaspoon cumin
chili powder, to taste
salt, to taste
1/4 teaspoon pepper (or more, to taste)
red pepper flakes, to taste

Directions

1
Preheat oven to 375°F.
2
In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
3
Mix together.
4
In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
5
Add to rice mixture and stir thoroughly.
6
Spray an oven-proof casserole dish with vegetable oil spray.
7
Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
8
Top with additional cheese, if desired.

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Featured Reviews for This Recipe

From: Chef #683416

On Nov 12, 2008

I was all ready to make this casserole and smelled my brown rice and decided I needed to throw it out.....so I had a package of 12 flour tortillas. I tore them into 2 inch pieces and stirred it into the ingredients. I put a spoon full on a saucer and cooked in the micro wave to try it out. It was too dry so I added 2/3 cup of milk stired it in good and baked it. Came out wonderful. I didn't have recaito and didn't use any chili powder and everyone loved it. I have made it this way for several occasions and each time the recipe is requested. It is so easy to put together with things on hand. Just love it. Some day I'll have to try it with rice...but for now it is flour tortillas for my family. Thanks for such an easy recipe. We have vegetarians in our family and friend group so this is a great dish and they are getting cheese with there meal. I always add more cheese if the vegetarians are dining so their protein level is upped. When it is for me and hubby I keep it lower and use low fat sour cream no matter who is coming. Thanks for taking the time to post it for us to try.

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From: Linaj

On Feb 4, 2008

I thought this was REALLY good! I did cut the recipe in half but still used a whole can of green chilies. Thanks.

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From: DoubleA's Mom

On Apr 25, 2007

This recipe had no great flavor, despite all that went into it surprisingly enough. I can't put my finger on it, but something was definitely missing!!!

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From: CindyTS

On Aug 12, 2002

Really excellent! I cooked the rice the night before and refrigerated it. I then added the rest of the ingredients the next morning and chilled. All it took was heating (I put extra cheese on top) and it made a great side dish for a carne asada meal. Great for a large crowd!

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