Jalapeno Rice Casserole Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| 1 cup converted rice, uncooked | ||
| 1/2 cup plain nonfat yogurt | ||
| 2 tablespoons commercial reduced-calorie creamy Italian dressing | ||
| Parsley | 1 Tablespoon, chopped | |
| 1 jalapeno pepper, seeded and chopped | ||
| Vegetable cooking spray | ||
| Monterey jack cheese | 1/3 Cup (16 tbs) | |
Directions
Combine 2 cups water and bouillon granules in a medium saucepan; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Stir in yogurt and next 3 ingredients.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake at 350° for 20 minutes.
Top with cheese; bake an additional 5 minutes or until cheese melts.
Stir in rice.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Stir in yogurt and next 3 ingredients.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake at 350° for 20 minutes.
Top with cheese; bake an additional 5 minutes or until cheese melts.
Chef
