Green Chile Rice Casserole Recipe
Ingredients
| 1 tablespoon reduced-calorie stick margarine | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 cup plus 2 tablespoons canned vegetable or chicken broth, undiluted | ||
| 1 cup plus 2 tablespoons water | ||
| Green chiles | 1 Can (10oz), undrained | |
| 1 jalapeno pepper, seeded and minced | ||
| 1 cup long-grain rice, uncooked | ||
| Fat | 1 Cup (16 tbs) | |
| Monterey Jack cheese, divided | ||
| Non-fat sour cream | 1 Carton (1l) | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Garlic powder | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| Vegetable cooking spray | ||
| Fresno pepper slice | 1 | |
Directions
Melt margarine in a large saucepan over medium-high heat.
Add onion, and saute until tender.
Add vegetable broth and next 3 ingredients.
Bring to a boil; add rice, stirring well.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Add 2/3 cup cheese and next 4 ingredients to rice mixture, stirring well.
Spoon rice mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with remaining 1/3 cup cheese.
Bake an additional 5 minutes or until cheese melts.
If desired, garnish with pepper slices and a cilantro sprig.
Add onion, and saute until tender.
Add vegetable broth and next 3 ingredients.
Bring to a boil; add rice, stirring well.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Add 2/3 cup cheese and next 4 ingredients to rice mixture, stirring well.
Spoon rice mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with remaining 1/3 cup cheese.
Bake an additional 5 minutes or until cheese melts.
If desired, garnish with pepper slices and a cilantro sprig.
Chef
