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Southwestern Rice Bake Recipe

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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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