Recipe: Cheesy Rice Bake with Sizzle (using cooked rice)

CHEESY RICE BAKE WITH SIZZLE

1 (14 ounce) cand Mexican-style stewed tomatoes
6 ounces reduced fat sour cream
4 cups cooked white rice
6 ounces grated Cabot 50% Light Cheddar cheese, grated
3 tablespoons canned sliced jalapeno peppers
2 tablespoons chopped fresh cilantro

Preheat oven to 350 degrees F. Lightly coat 2-quart baking dish with non-stick cooking spray.

In small bowl, combine tomatoes and sour cream; set aside.

Layer half of rice, half of tomato-sour cream mixture and half of cheese. Repeat layers.

Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly.

Garnish with jalapeno peppers and cilantro.

Makes 6 servings
Source: Cabot Creamery