| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Microwave, Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 14 |
oz |
Canned chopped green chiles drained |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Oregano |
| 15 |
oz |
Tomato sauce |
| 1/2 |
c |
Chicken broth |
| 2 |
c |
Cooked chicken breast chunks |
| 3 |
c |
Cooked rice |
| 1 |
c |
Dairy sour cream |
| 8 |
oz |
Cheddar cheese, shredded (divided) |
| 1 1/2 |
c |
Crushed corn chips |
INSTRUCTIONS
Combine onions, chiles, oregano, tomato sauce, and broth in 1-1/2-quart
microproof baking dish. Cover and cook on HIGH (maximum power) 10
minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine
rice and sour cream in shallow greased 2-1/2-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top
with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.
Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol
Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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