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|
|Calories from Fat: 150 (52%)|
|Amt Per Serving||% DV|
|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 %|
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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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