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Green Chile Rice Casserole

Veggie.Lover's picture
Ingredients
  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
  Salt 1 Dash
  Vegetable cooking spray 1
  Fresno pepper slices 1 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Healthy

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