nonstick cooking spray
14 ounces Mexican-style stewed tomatoes
6 ounces Cabot Light Sour Cream
4 cups cooked white rice
6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1½ cups)
3 tablespoons canned jalapeño peppers
2 tablespoons chopped fresh cilantro
PREHEAT oven to 350°F. Lightly coat 2-quart baking dish with non-stick cooking spray.
COMBINE tomatoes and sour cream in small bowl. 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 jalapeño peppers and cilantro.