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Rio Grande Rice

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Categories: Entertaining, Spicy
Type: Side Dishes

Mushrooms, cheese, and pepper add rich flavor to this rice dish.

Serves: Serves: 4

Ingredients:

  • 1/4 cup chopped onion
  • 3/4 cup finely chopped celery
  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
  • 1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 teaspoon chili seasoning
  • 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
  • 2 cups hot cooked rice
  • 1/8 teaspoon black pepper

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Directions:

  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large skillet sprayed with butter-flavored cooking spray, sauté onion and celery for 8 to 10 minutes.
  3. Stir in mushroom soup, tomato sauce, Cheddar cheese, and chili seasoning.
  4. Continue cooking until cheese melts, stirring often.
  5. Add mushrooms, rice, and black pepper. Mix well to combine.
  6. Spread mixture into prepared baking dish.
  7. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
Tips:
  • 1 1/3 cups uncooked rice usually cooks to about 2 cups.

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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