Green chili rice (low fat)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.2
  • Total Fat: 7.3 g
  • Cholesterol: 25.2 mg
  • Sodium: 396.6 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 13.0 g

View full nutritional breakdown of Green chili rice (low fat) calories by ingredient


Introduction

This recipe is from my friend Cheryl. She made it one night with a baked ham and it was a very good pairing for a post Thanksgiving meal. I paired the fat content down by using non fat sour cream and 2% cheeses. Tastes the same! This recipe is from my friend Cheryl. She made it one night with a baked ham and it was a very good pairing for a post Thanksgiving meal. I paired the fat content down by using non fat sour cream and 2% cheeses. Tastes the same!
Number of Servings: 8

Ingredients

    1 cup uncooked white rice (I prefer Basmati, and my friend uses brown rice), yields 3 cups cooked
    2 cups non fat sour cream
    1 cup shredded 2% milk sharp cheddar
    1 cup shredded 2% mexican 4 cheese blend
    2 cans (4 oz each) green chilies, mild
    1/4 cup parmesan cheese

Directions

Preheat oven to 350 degrees. Spray a baking dish, 8 to 10", with cooking spray. Bring 1 3/4 cup water to boil, add rice, cover, turn heat to low and simmer for 10 minutes. Turn off heat, move pan from burner and let rice sit for 10 minutes covered. Allow rice to cool. Add rice to medium bowl and mix in the sour cream. Layer half of the rice mixture in the greased baking pan, sprinkle 1/2 of the mexican cheese on top of the rice, then spread the chilies over the cheese. Add the remainder of the rice to the pan spreading evenly. Add the remainder of the mexican cheese blend, cheddar cheese and parmesan on the top. Bake 350 degrees for 1/2 hour. Enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user LAURINDAJW.