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Ingredientes
- 6 c. precooked rice (I steam mine)
- 1 1/2 c. shredded Cheddar cheese
- 1 1/2 c. shredded Monterey Jack cheese
- 2 can creamed corn (16 ounce.)
- 1 1/3 c. lowfat sour cream
- 2 bn green onions sliced thinly
- 2 can diced green chilies (4 ounce. ea.) liquid removed
- 2 tsp dry cilantro (or possibly 2 Tbsp. minced fresh)
- 1 tsp salt
- 1/4 tsp cayenne pepper
Direcciones
- Combine all of the ingredients and pour out into a greased 3 quart. casserole dish. Cover and refrigeratefor up to 2 days. To finish the dish, heat the oven to 350 and bake covered for 20 min. Remove the cover and bake for 20 min longer, till it is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 12 servings | |
| Calories 573 | |
| Calories from Fat 133 | 23% |
| Total Fat 15.05g | 19% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 616mg | 26% |
| Potassium 437mg | 12% |
| Total Carbs 93.97g | 25% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.87g | 4% |
| Protein 16.48g | 26% |
