Serves: 8
Total Calories: 331

1 small onion, chopped
1 small red bell pepper, diced
1 small green pepper, diced
1 rib celery, diced
3 tablespoons butter
1 cup uncooked rice
1 3/4 cups white wine
1 small green chili pepper, diced
3/4 teaspoon salt
1 1/2 cups sour cream
2 1/2 ounces gruyére cheese, cubed
2 1/2 ounces grated Cheddar cheese
2 1/2 ounces grated mozzarella cheese

Preheat oven to 350°. In Dutch oven or oven-safe pan sauté onion, peppers, and celery in butter for 3 minutes. Add rice, chicken broth, wine, chile pepper, and salt. Bring to boil, cover and place in oven. Bake 15–20 minutes or until all liquid has been absorbed. Remove from oven and transfer to large bowl. Let cool slightly.

Stir sour cream and cheeses into cooled rice mixture and transfer to a buttered 9x13-inch pan. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Facts:

Serves: 8
Total Calories: 331
Calories from Fat: 173

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