Ingredients:
1 teaspoon margarine
1/2 cup chopped onions
1 1/4 cups vegetable broth
1 cup water
1 (4 1/2 ounce) cans chopped green chilies, undrained
1 teaspoon seeded minced jalapeno peppers
1 cup uncooked long-grain rice
2 (8 ounce) cartons tofutti better-than-cream-cheese
1 (2 ounce) jars diced pimentos, drained
1/4 teaspoon garlic powder
salt
cooking spray
cilantro (optional)
4 ounces grated monterey jack-style soy cheese (optional)
Directions:
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 350 F.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered at 350 F for 20 minutes.
Sprinkle with soy cheese if using.
Bake an additional 5 minutes or until cheese melts.
Garnish with cilantro sprigs, if desired.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.