- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 354.3
- Total Fat: 10.9 g
- Cholesterol: 52.2 mg
- Sodium: 836.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 7.5 g
- Protein: 22.3 g
Not your normal Nacho dip (CROCKPOT)Submitted by: TUPPERANGEL
IntroductionThis started as a Spanish rice casserole and then inspiration hit :) I froze half of it to use for another day.
Makes 16 2/3-3/4c servings depending on amount of liquid added. This started as a Spanish rice casserole and then inspiration hit :) I froze half of it to use for another day.
Makes 16 2/3-3/4c servings depending on amount of liquid added.
* Chicken Breast, no skin, 24 ounces
* Beans, red kidney, 2.5 cup
* Beans, pinto, 2 cup
* Salsa, 5 cup
* *Brown Rice, long grain, one pound uncooked
* Kraft Philadelphia cooking creme-original 2 packages
* Cheese, Kraft Mexican Style Cheedar Jack Shredded Cheese, 2 cup
Step 2. Toss in the beans and rice. stir well, add one cup of water if necessary. Turn to low, 3 hours or until rice is done.
Step 3: I DIVIDED THE MIXTURE ONCE IT WAS COOKED THROUGH AND PUT HALF IN THE FRIDGE FOR LATER.
Step 4: If you divided it, then add one container creme . Mix well, top with one cup shredded cheese. Cook on high until bubbly. If you're cooking it all, use two packages creme and 2 cups of cheese.
Number of Servings: 16
Recipe submitted by SparkPeople user TUPPERANGEL.