This is another yummy recipe from the WW recipe exchange this Christmas. It’s a delicious Mexican side dish and it’s even better with a little avocado sprinkled in before serving.
Green Chili Rice
10 ounces green enchilada sauce
4 ounces green chiles
1 teaspoon onion powder
14 ounces fat-free chicken broth
2 cups brown rice, instant
1/2 cup cheese, reduced fat Sargento mexican blend
Preheat oven to 350^. Combine all ingredients in large bowl. Pour into casserole sprayed with cooking spray. Bake uncovered 40 minutes.
Yield: 8 servings. Per serving: (about 1/2 cup)= 175 Calories; 3g Fat (15.7% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.