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Southwestern Rice Casserole

 Southwestern Rice Casserole
“We really enjoy this hearty dish,” says Betty Claycomb of Alverton, Pennsylvania. “Just add a side salad for a nutritious, complete meal.”
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1-2/3 cups uncooked long grain rice
  • 3-1/3 cups water
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 1 cup reduced-fat ricotta cheese
  • 1/4 cup reduced-fat sour cream
  • 1-1/2 teaspoons chili powder
  • 1 cup salsa

Directions

  • In a large saucepan, bring rice and water to a boil. Reduce heat;
  • cover and simmer for 15-18 minutes or until water is absorbed and
  • rice is tender.
  • In a large nonstick saucepan, saute onion and green pepper in oil
  • until tender. Add garlic; cook 1 minute longer. Remove from the
  • heat; stir in the beans, olives and rice. In a small bowl, combine
  • 1-1/2 cups cheddar cheese, ricotta cheese, sour cream and chili
  • powder.

2 of 2

Southwestern Rice Casserole (continued)

Directions (continued)

  • Spoon half of the rice mixture into a 13-in. x 9-in. baking dish
  • coated with cooking spray; layer with half of the cheese mixture and
  • salsa. Repeat layers.
  • Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining
  • cheddar cheese. Bake 3-5 minutes longer or until heated through and
  • cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 serving equals 348 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 506 mg sodium, 46 g carbohydrate, 5 g fiber, 15 g protein.