| |
| ½ Cup |
|
Diced onion* |
|
| 2 Tbs |
|
Olive oil |
|
| 2 Cups |
|
Cooked rice, hot |
|
| 1 Cup |
|
Nonfat sour cream |
|
| 12 oz |
|
Nonfat cottage cheese (small curd) |
|
| |
| 2 |
|
Bay leaves, crumbled |
|
| ½ tsp |
|
Black pepper |
|
| 2 4oz cans |
|
Chopped green chilies, drained |
|
| 1 Cup |
|
Lowfat shredded cheddar cheese |
|
|
|
|
| |
| Preheat oven to 350 degrees. |
| Saute diced onion in olive oil for a few minutes until slightly tender. Combine the onion and hot rice into a large bowl. Blend the sour cream, cottage cheese, bay leaves, and pepper into the onion and rice. Spread half of the mixture in an 8 x 8 greased pan (or 9 x 9). Spread green chilies over rice mixture. Sprinkle 1/2 of the cheese over the chilies . Layer on the rest of rice mixture. Sprinkle top with the remainder of the cheese. Bake for 20-30 minutes. Enjoy!
|
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
262.08 |
|
| Calories From Fat (38%) |
|
100.44 |
|
| Calories From Protein (29%) |
|
76.93 |
|
| Calories From Carbs (32%) |
|
84.71 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 11.40g |
|
18% |
|
| Saturated Fat 4.78g |
|
24% |
|
| Monounsaturated Fat 5.30g |
|
|
|
| Polyunsaturated Fat 0.79g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 24.32mg |
|
8% |
|
| Sodium 309.65mg |
|
13% |
|
| Potassium 148.26mg |
|
4% |
|
| Carbohydrates 20.94g |
|
7% |
|
| Dietary Fiber 1.11g |
|
4% |
|
| Sugar 1.26g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 19.83g |
|
|
|
| Protein 18.18g |
|
36% |
|
| Vitamin A 215.69IU |
|
4% |
|
| Vitamin C 0.42mg |
|
1% |
|
| Calcium 160.21mg |
|
16% |
|
| Iron 1.01mg |
|
6% |
|
| Vitamin E 0.82IU |
|
8% |
|
| Thiamin 0.12mg |
|
8% |
|
| Riboflavin 0.20mg |
|
12% |
|
| Niacin 0.91mg |
|
5% |
|
| Vitamin B6 0.11mg |
|
5% |
|
| Folate 46.00µg |
|
12% |
|
| Vitamin B12 0.70µg |
|
12% |
|
| Pantothenic Acid 0.48mg |
|
5% |
|
| Phosphorus 226.76mg |
|
23% |
|
| Magnesium 16.53mg |
|
4% |
|
| Zinc 1.13mg |
|
8% |
|
| Copper 0.07mg |
|
4% |
|
| Manganese 0.27mg |
|
14% |
|
| Selenium 14.12µg |
|
20% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 127.50g |
|
|
|
|
|
| |
| Cooking Tips |
| *Andrea uses a purple onion. |
| |
|
