Baked Chili Rice

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 15 mins to 20 mins

Baked Chili Rice

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Directions

  1. Cook onion and garlic in margarine or butter in a large saucepan over medium heat until onion is tender. Stir in corn, rice, broth, and peppers. Bring to boiling. Reduce heat, cover, and simmer for 15 to 20 minutes or until rice is tender. Stir in sour cream. Heat through. Remove from heat and transfer to a serving dish. Top with tomato. Sprinkle with cheese; cover with foil and let stand 5 minutes or until cheese is melted. Makes 6 to 8 servings.

From the Test Kitchen

To make ahead, after adding sour cream, transfer to a 2-quart square baking dish. Cover and chill until needed, up to 3 days. Bake in a 325 degree F oven for 40 minutes or until heated through. Remove from oven. Top with tomato. Sprinkle with cheese; cover with foil and let stand 5 minutes or until cheese is melted.

*To roast peppers:

Halve peppers, removing stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 minutes or until skin is bubbly and browned. Place peppers in a covered container. Let stand for 10 minutes. Using a paring knife, gently pull off skin.

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Nutrition Facts (Baked Chili Rice)

  • Per serving:
  • 372 kcal ,
  • 19 g fat
  • (10 g sat. fat ,
  • 36 mg chol. ,
  • 485 mg sodium ,
  • 42 g carb. ,
  • 2 g fiber ,
  • 9 g pro.

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