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Mexican Brown Rice Casserole

Mexican Brown Rice Casserole

Nutrition Facts
  • cal. (kcal) 264
  • Makes: 6 servings
  • Prep: 10 mins
  • Slow Cook: on HIGH for 3 hours or LOW for 5 hours
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by 8 people
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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.

Nutrition Information for Mexican Brown Rice Casserole

Servings Per Recipe: 6
PER SERVING: 264 cal., 9 g total fat (3 g sat. fat), 46 mg chol., 666 mg sodium, 30 g carb. (3 g fiber), 16 g pro.

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