Chili and Cheese Rice Casserole
published by Ange Perdu on Jul 19, 2007
This chili and cheese rice casserole is low-fat and delicious. Perfect dinner recipe for this summer.
Ingredients:
- 1 tbsp. Vegetable broth
- 1 cup chopped onion
- ½ cup chopped celery
- 3 cups fat-free rice, cooked
- 15 oz. Canned corn kernels, drained
- 4 oz. Chopped green chilies
- ½ tsp. Onion powder
- 2 cups fat-free shredded cheddar cheese
- 1 ½ cups skim milk
- ¾ tsp. Chili powder
- Pepper to taste
Method:
- Preheat oven to 350 degrees.
- Lightly spray 2-quart casserole with nonfat cooking spray.
- Combine all ingredients in prepared casserole and mix well.
- Bake in preheated oven 45 minutes.
