(Microwaveable recipe)

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

Cooking spray

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