Green Chile-Rice Casserole

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. 1

   Melt margarine in a large saucepan over medium heat.

2. 2

   Add onion; sauté 5 minutes.

3. 3

   Add veggie broth and next 3 ingredients.

4. 4

   Bring to a boil; add rice, stirring well.

5. 5

   Cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed.

6. 6

   Remove from heat.

7. 7

   Stir in tofutti better-than-cream-cheese, pimiento and garlic powder.

8. 8

   Preheat oven to 350°F.

9. 9

   Spoon mixture into a 1-quart baking dish coated with cooking spray.

10. 10

    Bake, uncovered at 350°F for 20 minutes.

11. 11

    Sprinkle with soy cheese if using.

12. 12

    Bake an additional 5 minutes or until cheese melts.

13. 13

    Garnish with cilantro sprigs, if desired.