Try this spanish rice and turkey casserole recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, saute rice and vermiceilla in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the rice is tender.
Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture.
Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through.
Yield: 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 71 | ||
Calories from Fat: 71 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 51.1mg | 2 % | |
Potassium 17.5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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