Baked mexican rice

Yield: 6 Servings

Measure Ingredient
3 cups Cooked white rice
2 \N Roasted peppers -- diced
\N \N Jalapenos
1 cup Corn
1 cup Lowfat sour cream
1 cup Shredded monterey jack
\N \N Cheese
2 tablespoons Chopped fresh cilantro
2 tablespoons Chopped fresh parsley
⅓ cup Chopped green onions

Preheat the oven to 350F. Combine all ingredients, reserving an ounce of cheese (¼ cup) . Put mixture in a caserole dish. Bake, uncovered for 30 minutes.Remove and sprinkle the reserved ounce of cheese on top. Let stand until cheese melts, about 2 to 3 minutes.

Serve with cilantro mixed with sour cream. [mcRecipe 19Au96 patH] Recipe By : Recipes from the Pacific Rim, Marjie Lambert, 1995 From:

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