Great American Cookbook
Drain tomatoes, reserving juice. Add reserved juice to broth to make 2 1/2 cups liquid; set aside.
In medium saucepan, sauté onion oil until tender. Add tomato-broth mixture, tomatoes, rice and garlic salt. Bring to a boil; reduce heat, cover and simmer 25 minutes or until liquid is absorbed. In a small bowl, combine sour cream and chilies. In a 1 1/2-quart casserole, layer 1/2 of prepared rice, 1/2 of sour cream mixture and 1/2 of cheese. Repeat layers. Bake, uncovered, in 350 oven 20 minutes or until bubbly.
Top casserole with avocado and pimiento slices.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 287 | ||
Calories from Fat: 150 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 40.6mg | 12 % | |
Sodium 949mg | 33 % | |
Potassium 329.1mg | 9 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 20.9g | ||
Protein 12.2g | 17 % | |
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: 287
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