Mexican cheese rice - butter busters^
12 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Tb liquid Butter Buds or chicken broth |
| 1 | cup | Chopped onion |
| 4 | cups | Cooked rice |
| 2 | cups | Fatfree sour cream |
| 1 | cup | Nonfat cottage cheese |
| 1 | large | Bay leaf |
| ¼ | teaspoon | Pepper |
| 3 | cans | (4oz) chopped green chiles, drained |
| 2 | cups | Nonfat Cheddar cheese, grated |
| ½ | teaspoon | Lite salt, optional |
Directions
Preheat oven to 350F. Spray a large casserole dish with nonfat cooking spray. Saute onions in Butter buds or chicken broth for 5 minutes.
Remove from heat. Stir in rice, sour cream, cottage cheese, bay leaf and pepper, mixing well. Layer ½ of the rice in the dish, then a layer of chiles and cheeses. Repeat, ending with Cheddar cheese on top. Bake 25 minutes. Per serving: 167 cal., 0.3g fat (2%), 2mg chol., 1g fiber, 9g pro., 24g carb., 526mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95