Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
430
Calories
29g
Protein
11g
Fat
54g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cooked rice
- 2 cups sour cream
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (4 ounce) can chopped green chiles
- 8 ounces (2 cups) shredded Cheddar cheese
Directions
1
In a large bowl, combine rice, sour cream and seasonings. Fold in chopped green chiles and cheese. Pour mixture into a 9 x 13-inch baking dish which has been sprayed with nonstick spray. Bake for 20 to 30 minutes, until heated through.
2
Makes 8 servings.
3
NOTE: Can be prepared ahead and refrigerated or frozen. If frozen, thaw in refrigerator overnight before baking.
4
Category:Southwestern Recipes
5
Category:Southwestern Appetizers
Recipe sourced from
fandom