Keith's Mexican rice
by Keith65
Made for group June 14.
Recipe fed 10 with 4-5 servings left.
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INGREDIENTS
- 3 Cups Brown rice
- 2 Cups Swansons chicken broth ; Gluten free
- 1 Can Rotel tomatoes drained
- 1 Cup Pace mild salsa
- 1 Cup Cheese dip ; (Best choice cheddar cheese dip)
- 1/2 Can Tomato paste
- 2 Cans Tomato sauce ; 8 oz cans
- 1 cup Frozen corn
INSTRUCTIONS
Add chicken broth to rice and bring to boil. Remove from heat, and let stand covered for 10-12 minutes. Return to med. heat, and add drained rotels, tomato sauce, tomato paste, salsa, and cheese dip. Quesa salsa cheese can be used, but will be pretty hot. Add frozen corn, and bake covered at 375° For 30 min.
NOTES
Remember that rice continues to absorb liquids as it heats, or just stands, so allow it to be pretty soupy before baking, or if it's not going to be eaten immediately.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (183g) | ||
| Recipe Makes: 15 Servings | ||
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| Calories: 198 | ||
| Calories from Fat: 28 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 2.6mg | 1 % | |
| Sodium 485.4mg | 17 % | |
| Potassium 221.8mg | 6 % | |
| Total Carbohydrate 38.2g | 11 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 36g | ||
| Protein 4.3g | 6 % | |
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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. |
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Calories per serving: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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