Green Chile-rice Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 teaspoon margarine
• 1/2 cup chopped onion
• 1 1/4 cups vegetable broth
• 1 cup water
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 1 teaspoon seeded minced jalapeno pepper
• 1 cup uncooked long-grain rice
• 2 (8 ounce) cartons tofutti better-than-cream-cheese
• 1 (2 ounce) jar diced pimentos, drained
• 1/4 teaspoon garlic powder
• salt
• cooking spray
• cilantro (optional)
• 4 ounces grated monterey jack-style soy cheese (optional)

Recipe

• 1 melt margarine in a large saucepan over medium heat.
• 2 add onion; sauté 5 minutes.
• 3 add veggie broth and next 3 ingredients.
• 4 bring to a boil; add rice, stirring well.
• 5 cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed.
• 6 remove from heat.
• 7 stir in tofutti better-than-cream-cheese, pimiento and garlic powder.
• 8 preheat oven to 350°f.
• 9 spoon mixture into a 1-quart baking dish coated with cooking spray.
• 10 bake, uncovered at 350°f for 20 minutes.
• 11 sprinkle with soy cheese if using.
• 12 bake an additional 5 minutes or until cheese melts.
• 13 garnish with cilantro sprigs, if desired.