Cheesy Rice Bake With Sizzle

Found on a Cabot cheese pamphlet. Rice is always good with me, so rice and cheese is doubly good.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 14  ounces Mexican-style stewed tomatoes
• 6  ounces reduced-fat sour cream
• 4  cups cooked rice
• 6  ounces light cheddar cheese, grated
• 3  tablespoons  sliced  jalapeno peppers
• 2  tablespoons  chopped fresh cilantro

Directions

1. Preheat oven to 350°F.
2. Lightly coat 2-quart baking pan with nonstick cooking spray.
3. In small bowl, combine tomatoes and sour cream.
4. Layer half of rice, half of tomato-sour cream mixture and half of light cheddar cheese. Repeat layers.
5. Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly.
6. Garnish with jalapeño peppers and cilantro.