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Categories:
margarine onion vegetable broth water green chilies jalapeno pepper long grain rice cheese pimentos garlic salt cooking spray cilantro soy cheese
Viewed: 56 - Published at: 7 years agoIngredients
- 1 teaspoon margarine
- 12 cup chopped onion
- 1 14 cups vegetable broth
- 1 cup water
- 1 (4 1/2 ounce) canchopped 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
- 14 teaspoon garlic powder
- salt
- cooking spray
- cilantro (optional)
- 4 ounces grated monterey jack-style soy cheese (optional)
Method
- Melt margarine in a large saucepan over medium heat.
- Add onion; saute 5 minutes.
- Add veggie 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.
- Remove from heat.
- Stir in tofutti better-than-cream-cheese, pimiento and garlic powder.
- Preheat oven to 350F.
- Spoon mixture into a 1-quart baking dish coated with cooking spray.
- Bake, uncovered at 350F for 20 minutes.
- Sprinkle with soy cheese if using.
- Bake an additional 5 minutes or until cheese melts.
- Garnish with cilantro sprigs, if desired.
