In 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.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 71 (100%)|
|Amt Per Serving||% DV|
|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 %|
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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: 71
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