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Southwestern Rice Bake

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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 3 cups cooked brown or white rice
  • 1/2 pound ground beef, cooked and drained
  • 1-1/4 cups sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup 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.
Nutrition Facts
1 each: 612 calories, 36g fat (23g saturated fat), 133mg cholesterol, 811mg sodium, 39g carbohydrate (3g sugars, 3g fiber), 29g protein.

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