Cook 2 cups converted rice as the label directs. Stir in 1 cup each chopped scallions, shredded cheddar and sour cream; season with salt and cayenne. Transfer to a buttered 8-inch square baking dish. Dot with butter and top with 2 tablespoons grated Parmesan. Bake at 450 degrees F until golden, 20 minutes.
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|Serving Size: 1 Serving (784g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 634 (29%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 43.3g||216 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 214.7mg||66 %|
|Sodium 1078.2mg||37 %|
|Potassium 1119.5mg||29 %|
|Total Carbohydrate 314.2g||92 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 306g|
|Protein 70.3g||100 %|
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Calories per serving: 2199
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