Rice With Tomato And Cheese

Rice With Tomato And Cheese
Servings: 6 Prep 10 mins Bake 350°F 15 mins Cook 8 mins

Ingredients

  • 1 carrot, trimmed and chopped
  • 1 tablespoon vegetable oil
  • 1 tomato, seeded and chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 4 cups cooked white rice
  • 1 cup shredded Cheddar cheese
  • 1 can (8-3/4 ounces) corn kernels, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Make It

1. Heat oven to 350 degrees F. Lightly oil 8 x 8 x 2-inch square baking dish.

2. Saute carrot in oil in small skillet 6 minutes. Add tomato; cook until softened, about 2 minutes.

3. Puree cooked vegetables and pimiento in food processor.

4. Combine vegetables, rice, cheese, corn, salt and pepper in a bowl. Spoon into prepared baking dish. Cover.

5. Bake in 350 degree F oven 15 minutes or until heated through. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 310, Fat, total (g): 9, chol. (mg): 20, sat. fat (g): 4, carb. (g): 47, fiber (g): 2, pro. (g): 10, sodium (mg): 396, Percent Daily Values are based on a 2,000 calorie diet.