Chile Rice Casserole

Published on March 21, 2018

• 1 cup uncooked instant rice

• 1 (10.75 ounce) can condensed cream of celery soup

• 1 (4 ounce) can chopped green chile peppers

• 1 cup sour cream

• ½ cup shredded Cheddar cheese

1. Preheat oven to 325 degrees F (165 degrees C).

2. In an 8×8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.

3. Bake in preheated oven for 25 minutes.

I Made It

Nutrition Facts (per serving)

441Calories27g Fat39g Carbs11g Protein

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Nutrition FactsServings Per Recipe3Calories441% Daily Value *Total Fat27g35%Saturated Fat15g76%Cholesterol65mg22%Sodium1369mg60%Total Carbohydrate39g14%Dietary Fiber2g6%Total Sugars3gProtein11gVitamin C26mg132%Calcium267mg21%Iron3mg16%Potassium307mg7%

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