Southwestern Rice Bake Recipe

Southwestern Rice Bake Recipe photo by Taste of Home

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Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.

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Southwestern Rice Bake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

3 cups cooked brown or white rice
1/2 pound ground beef, cooked and drained
1-1/4 cups sour cream
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced ripe olives, chopped tomatoes and green onions, optional

Directions

In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper.
Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 612 calories, 36 g fat (23 g saturated fat), 133 mg cholesterol, 811 mg sodium, 39 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Southwestern Rice Bake in Country Woman May/June 2002, p29

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Southwestern Rice Bake

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Reviewed on May. 17, 2013 by keverwann

We like this, but I used 1/2 pound of ground beef with 1/2 large onion and taco seasoning in place of the called for plain ground beef. I forgot the green onions, but added the black olives with the rice mixture and baked it. We ate it with fresh, diced tomatoes on top. Very good!

Reviewed on Dec. 20, 2010 by mrs.mark

Delicious and so easy! I love one dish meals.