Mexican Rice And Turkey Bake Recipe - Cooking Index
Mexican Rice And Turkey Bake Recipe - Cooking Index
| 1 | Bag Success Rice | |
| Vegetable cooking spray - as needed | ||
| 3 cups | 438g / 15oz | Chopped cooked turkey |
| 1 | Tomatoes with chilies - (10 oz) - see * Note, | |
| Undrained | ||
| 1 | Mexican-style corn with sweet peppers - (12 oz), drained | |
| 1 cup | 237ml | Fat-free sour cream |
| 1/2 cup | 73g / 2.6oz | Shredded low-fat Cheddar cheese - (2 oz) |
* Note: Or, use 1 (14 1/2-ounce) can stewed tomatoes. Add 1 (4-ounce) can drained chopped mild green chilies.
Prepare rice according to package directions.
Spray 1 1/2-quart microwavesafe casserole with cooking spray; set aside.
Combine rice, turkey, tomatoes and corn in large bowl; mix well. Spoon into prepared casserole. Microwave on High until hot and bubbly, 8 to 10 minutes, stirring after 5 minutes. Top with sour cream and cheese.
Conventional Oven: Assemble casserole as directed. Spoon into ovenproof 1 1/2-quart casserole sprayed with vegetable cooking spray. Bake at 350 degrees until thoroughly heated, 15 to 20 minutes.
This recipe yields 6 servings.
Exchanges Per Serving: 2 1/2 Starch, 3 Meat.
Nutrition Facts: Calories 346; Calories from Fat 12%; Total Fat 5g; Saturated Fat 2g; Protein 31g; Carbohydrates 45g; Cholesterol 55mg; Sodium 540mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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