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Mexican-Style Vegetables and Rice Recipe

Mexican-Style Vegetables and Rice Recipe

6 servings



2/3 cup each: chopped red bell pepper, onion

3 cloves garlic, minced

1 jalapeno chili, finely chopped

2 cups each: cubed peeled chayote squash, halved small cremini mushrooms

1 cup whole kernel corn

1/2 teaspoon each: dried oregano leaves, ground cumin, chili powder

Salt and pepper, to taste

4 cups cooked white or brown rice

1 cup fat-free sour cream

3/4 cup shredded reduced-fat Monterey Jack cheese

2 green onions, sliced


Saute bell pepper, onion, garlic and jalapeno chili in lightly greased large skillet 5 minutes, add squash, mushrooms, corn and herbs. Cook, covered, over medium heat until squash and mushrooms are tender, about 8 minutes, stirring occasionally. Season to taste with salt and pepper.


Spoon half of the rice into greased 2-quart casserole. Top with vegetable mixture and sour cream, spoon remaining rice on top. Bake, loosely covered, at 300 degrees until hot, 30 to 40 minutes. Sprinkle with cheese, and bake, uncovered, until cheese is melted, 5 to 10 minutes, sprinkle with green onions.

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