Mexican Rice Casserole

Ingredients

• 4.5 ounce chiles green drained chopped canned
• 10.8 ounce cream of mushroom soup reduced-sodium reduced-fat canned
• 6 ounces monterrey jack cheese shredded reduced-fat
• 0.1 teaspoon paprika 
• 1 cup rice long-grain uncooked
• 0.1 teaspoon salt 
• 0.3 cup skim milk 
• 2 cups water 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Place water in a saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
2. Add milk and next 3 ingredients; stir. Stir in 1 cup cheese.
3. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese and paprika.
4. Bake 5 additional minutes.