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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1041g | |
| Calories 2421 | |
| Calories from Fat 1402 | 58% |
| Total Fat 155.87g | 195% |
| Saturated Fat 91.43g | 366% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 3751mg | 156% |
| Potassium 1512mg | 43% |
| Total Carbs 119.15g | 32% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.85g | 18% |
| Protein 133.77g | 214% |
