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Salads & sides

Chile Rice

Chile Rice recipe
photo by:kraft
time
prep:
15 min
total:
30 min
servings
total:
6 servings, 1/2 cup each
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What You Need

1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 roasted poblano chiles, peeled, seeded
1/4
cup   chopped onions
3
cups   cooked long-grain white rice
1
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses

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.

Kraft Kitchens Tips

Healthy Living
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.
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