Directions:
- Place water and salt in a 2-quart pan and bring to a boil over high heat.
- Add rice and cover.
- When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
- Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
- Of the cheddar cheese.
- Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
- Cheddar cheese.
- Bake, uncovered, in a 350° oven for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.32 Kcal (2225 kJ) | ||
| Calories from fat | 385.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.78g | 66% | |
|---|---|---|---|
| Cholesterol | 132.3mg | 44% | |
| Sodium | 1003.53mg | 42% | |
| Potassium | 249.54mg | 5% | |
| Total Carbs | 5.82g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 30.81g | 62% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.6mg | 4% | |
| Calcium | 946.8mg | 95% | |
| Amount Per 100 g | |||
| Calories | 177.29 Kcal (742 kJ) | ||
| Calories from fat | 128.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 66% | |
|---|---|---|---|
| Cholesterol | 44.15mg | 44% | |
| Sodium | 334.86mg | 42% | |
| Potassium | 83.27mg | 5% | |
| Total Carbs | 1.94g | 2% | |
| Sugars | 0.5g | 6% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 10.28g | 62% | |
| Vitamin C | 5.9mg | 30% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.2mg | 4% | |
| Calcium | 315.9mg | 95% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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