Baked mexican rice
6 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3 | cups | Cooked white rice |
| 2 | Roasted peppers -- diced | |
| Jalapenos | ||
| 1 | cup | Corn |
| 1 | cup | Lowfat sour cream |
| 1 | cup | Shredded monterey jack |
| Cheese | ||
| 2 | tablespoons | Chopped fresh cilantro |
| 2 | tablespoons | Chopped fresh parsley |
| ⅓ | cup | Chopped green onions |
Directions
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: