Recipe: Spanish Rice Bake

the appetizer:

Add healthy grains to your diet with Betty Crocker Whole Grains, including recipes like Spanish Rice Bake; Wild Rice-Pecan Patties with Red Onion Chutney; and Beef and Kasha Mexicana.

Spanish Rice Bake

Prep time: 20 minutes
Start to finish: 1 hour 25 minutes
4 servings (1 cup each)
Whole grain serving: 1-1/2

2 tablespoons canola oil
1 cup uncooked long-grain brown rice
1 medium onion, chopped 1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup frozen whole kernel corn (from 1-lb bag), thawed, drained
1 can (10-3/4 oz) condensed tomato soup
2-1/2 cups boiling water
1 tablespoon chopped fresh cilantro, if desired
1 teaspoon chili powder
1/4 teaspoon salt
1-1/2 cups shredded reduced- fat Colby-Monterey Jack cheese blend (6 oz)

1 Heat oven to 375 degrees F. Spray 2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook brown rice, onion and bell pepper in oil 6 to 8 minutes, stirring frequently, until rice is light brown and onion is tender. Stir in corn.

2 In casserole, mix remaining ingredients except cheese. Stir in rice mixture and 1 cup of the cheese.

3 Cover; bake 20 minutes. Stir mixture. Cover; bake about 30 minutes longer or until rice is tender. Stir mixture; sprinkle with remaining 1/2 cup cheese. Bake uncovered 2 to 3 minutes or until cheese is melted. Let stand 10 minutes before serving.

Betty Tip

This recipe serves 8 to 10 as a side dish, or it makes 4 main-dish servings. Meat lovers can stir in their favorite cooked meat with the rice mixture; use a 3-quart casserole. Cooked ground beef, diced pepperoni, crumbled cooked bacon or cooked sausage works well.

1 Serving: Calories 460 (Calories from Fat 160); Total Fat 18g (Saturated Fat 6g; Trans Fat Og); Cholesterol 20mg; Sodium 960mg; Total Carbohydrate 59g (Dietary Fiber 8g; Sugars 9g); Protein 17g % Daily Value: Vitamin A 20%; Vitamin C 20%; Calcium 30%; Iron 10% Exchanges: 3 Starch, 1 Other Carbohydrate, 1 High-Fat Meat, 1-1/2 Fat Carbohydrate Choices: 4