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Mexican Rice and Turkey Bake
Makes 6 servings
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Ingredients
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1
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bag SUCCESS® Rice
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Non-stick cooking spray
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3
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cups chopped cooked turkey
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1
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can (10 ounces) tomatoes with chilies, undrained*
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1
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can (12 ounces) Mexican-style corn with sweet peppers, drained
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1
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cup fat-free sour cream
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1/2
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cup (2 ounces) shredded low-fat Cheddar cheese
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*Or, use 1 can (14-1/2 ounces) stewed tomatoes. Add 1 can (4 ounces) drained chopped mild green chilies.
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Microwave Directions
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Prepare rice according to package directions.
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Spray 1-1/2-quart microwave-safe casserole with cooking spray; set aside. Combine rice, turkey, tomatoes and corn in large bowl; mix well. Spoon into prepared casserole. Microwave on HIGH until hot and bubbly, 8 to 10 minutes, stirring after 5 minutes. Top with sour cream and cheese.
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Conventional Oven
Assemble casserole as directed. Spoon into ovenproof 1-1/2-quart casserole sprayed with cooking spray. Bake at 350°F until thoroughly heated, 15 to 20 minutes.
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©Riviana Foods Inc.
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Nutrients per Serving
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(1/6 of total recipe)
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Calories
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346
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Calories from Fat
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12 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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55 mg
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Carbohydrate
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45 g
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Fiber
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<1 g
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Protein
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31 g
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Sodium
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540 mg
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Dietary exchanges
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2-1/2 Starch
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3 Meat
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