• nonstick cooking spray
• 14 ounces Mexican-style stewed tomatoes
• 6 ounces reduced fat sour cream
• 4 cups cooked white rice
• 6 ounces grated Cabot 50% Light Cheddar cheese, grated
• 3 tablespoons canned sliced jalapeno peppers
• 2 tablespoons chopped fresh cilantro

Preheat oven to 350º. Lightly coat 2-quart baking dish with non-stick cooking spray. In small bowl, combine tomatoes and sour cream. Layer half of rice, half of tomato-sour cream mixture and half of cheese. Repeat layers. Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with jalapeno peppers and cilantro.

Recipe created by Cabot Creamery