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Mexican Brown Rice Casserole

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 by 4 people
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Makes: 6  servings Prep 10 mins Slow Cook  on HIGH for 3 hours or LOW for 5 hours
Mexican Brown Rice Casserole
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)264
  • Fat, total(g)9
  • chol.(mg)46
  • sat. fat(g)3
  • carb.(g)30
  • fiber(g)3
  • pro.(g)16
  • sodium(mg)666

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 large onion, chopped
  • 1 medium-size sweet red pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 cups  crushed tomatoes
  • 3/4 cup  medium-grain brown rice
  • 1 1/2 teaspoons  chili powder
  • 1 teaspoon  dried oregano
  • 1 small jalapeno, seeded and chopped
  • 1 12 ounce package chicken sausage with habaneros (such as Aidells), cut into 1/2-inch-thick half-moons
  • 1/4 cup  chopped cilantro
  • 6 tablespoons  reduced-fat sour cream
  • Shredded cheddar cheese (optional)

Directions

1. Stir together onion, pepper, garlic, tomatoes, rice, chili powder, oregano, jalapeno, sausage and 1 1/2 cups water in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

2. Stir in cilantro; serve with sour cream and cheddar cheese, if desired.

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