Green Chile-Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipes satisfies the need for a homey cheesy chili casserole. I adapted it from the weight watchers vegetarian cookbook. The orig version used dairy and had 5 pts per serving. I would think this version would be about 5 pts also. My husband (not a vegan) really liked this recipe, and could not tell that the cheese was soy based. Ingredients:
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) |
Directions:
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.
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