Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 c. cooked rice, cooked in chicken broth
- 1 1/2 tbsp. jalapeno peppers, chopped
- 1 1/2 tbsp. jalapeno juice
- 1 c. non fat plain yogurt
- 1/3 c. Kraft Creamy Italian salad dressing
- 1 (4 ounce.) can sliced water chestnuts
- 1 pound Monterey Jack cheese, grated
- Salt
- Pepper
- Paprika
Direcciones
- Pre heat oven to 350 degrees.
- 1. Cook rice in chicken broth.
- 2. In bowl mix the following: Jalapenos, jalapeno juice, non fat yogurt, creamy Italian, salt and pepper and the cooked rice.
- 3. Put 1/2 of the rice mix into a greased casserole then put 1/2 of the cheese on top.
- 4. Put remaining rice mix into casserole and the remaining cheese on top.
- 5. Sprinkle with paprika.
- 6. Bake, uncovered for 1/2 hour (then place under broiler for brown top). Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 175 | 58% |
| Total Fat 19.48g | 24% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 469mg | 20% |
| Potassium 189mg | 5% |
| Total Carbs 14.89g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.36g | 2% |
| Protein 16.72g | 27% |
