fbnr.comMexican Rice and Turkey Bake
Makes 6 servings
Ingredients
1 bag SUCCESS® Rice
  Non-stick cooking spray
3 cups chopped cooked turkey
1 can (10 ounces) tomatoes with chilies, undrained*
1 can (12 ounces) Mexican-style corn with sweet peppers, drained
1 cup fat-free sour cream
1/2 cup (2 ounces) shredded low-fat Cheddar cheese
*Or, use 1 can (14-1/2 ounces) stewed tomatoes. Add 1 can (4 ounces) drained chopped mild green chilies.
   
Microwave Directions
Prepare rice according to package directions.
Spray 1-1/2-quart microwave-safe 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 cooking spray. Bake at 350°F until thoroughly heated, 15 to 20 minutes.
Riviana Foods Inc.
© Riviana Foods Inc.
Nutrients per Serving
(1/6 of total recipe)
Calories 346
Calories from Fat 12 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 55 mg
Carbohydrate 45 g
Fiber <1 g
Protein 31 g
Sodium 540 mg
Dietary exchanges
2-1/2 Starch
3 Meat
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