Want to up your rice side dish game? Get out the cheese, poblano chiles and sour cream, and we'll tell you how it's done!
What You Need
Original recipe yields 6 servings
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 roasted poblano chile s, peeled, seeded
1/4 cup chopped onion s
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Heat oven to 350°F.
Blend sour cream, chiles and onions in blender until smooth; spoon into large bowl. Add rice; mix well.
Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 15 min. or until heated through. Top with cheese; bake 5 min. or until melted.
Save 4g of fat per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Sour Cream and KRAFT 2% Milk Shredded Cheddar Cheese.
How to Stem and Seed Green Peppers
Slice thin slice off bottom of each pepper. Stand pepper upright; follow shape of pepper as you slice downward from stem to tip. Discard core with stem, seeds and veins.
Creating Flavorful Rice
Get creative when you cook up a pot of rice, adding flavors that will complement your meal. Substitute all or part of the water with chicken, beef or vegetable broth, onion soup or tomato juice.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.