1 Tb reduced calorie stick margarine
½ cup chopped onion
1 ½ cups canned vegetable or chicken broth
1 cup water
1 4.5 oz can chopped green chilies, undrained
1 Tb seeded, minced jalapeño pepper
1 cup uncooked long-grain rice
1 cup (4 oz) shredded, reduced fat Monterey Jack cheese, divided
1 8 oz carton fat free sour cream
1 2 oz jar diced pimento, drained
1/8 tsp garlic powder
Dash of salt
Melt margarine in large saucepan over medium heat. Add onion, sauté 5 minutes. Add broth and next 3 ingredients and bring to a boil. Add rice, stirring well. Cover, reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed.
Stir in 2/3 cup cheese and next 4 ingredients.
Spoon rice mixture into a 1-quart baking dish coated with cooking spray. Cover and cook in microwave for 6 minutes, stirring rice every 2 minutes until casserole is heated through. Sprinkle with remaining cheese and cook for another 3 minutes or until cheese melts.
(Can be cooked uncovered in 350 degree oven for 20 minutes, instead of the microwave, if you prefer.)
Makes 4 servings
Points: 5 per serving
From Down to Earth, More then 130 Vegetarian Recipes. Weight Watchers Magazine 2000