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    Rice w/Tomato + Cheese


    Source of Recipe


    rdj
    Rice w/Tomato + Cheese

    1 chopped carrot
    1 Tablespoon vegetable oil
    1 tomato, seeded and chopped
    1, 4 ounce jar diced pimientos, drained
    4 cups cooked white rice
    1 cup shredded Cheddar cheese
    1, 8 3/4 ounce can corn kernels, drained
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    Heat oven to 350 degrees F. Lightly oil 8 x 8 x 2-inch square baking
    dish.
    Saute carrot in oil in small skillet 6 minutes. Add tomato; cook
    until softened, about 2 minutes.
    Puree cooked vegetables and pimiento in food processor.
    Combine vegetables, rice, cheese, corn, salt and pepper in a bowl.
    Spoon into prepared baking dish. Cover.
    Bake in 350 degree F oven 15 minutes or until heated through.
    Makes 6 servings.


    Nutritional info per serving:
    calories: 310, total fat: 9g, saturated fat: 4g
    cholesterol: 20mg, sodium: 396mg, carbohydrate: 47g
    fiber: 2g, protein: 10g

 

 

 

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