Green Chile Rice Casserole
|Reduced calorie stick margarine||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned vegetable broth/Canned chicken broth||18 Tablespoon (Undiluted, 1 Cup Plus 2 Tablespoons)|
|Water||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Canned chopped green chiles||4 Ounce (1 Can, Undrained)|
|Jalapeno pepper||1 , seeded and minced|
|Long grain rice||1 Cup (16 tbs) (Uncooked)|
|Shredded reduced-fat monterey jack cheese||4 Ounce, divided (1 Cup)|
|Non-fat sour cream||8 Ounce (1 Carton)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Garlic powder||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Fresno pepper slices||1 Tablespoon|
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.