2 tablespoons butter 1-1/2 cups chopped onion 2 minced garlic cloves 1/4 teaspoon ground cumin (optional) 1/8 teaspoon salt 3 cups cooked long-grain rice 1-1/4 cups egg substitute 1 (14-ounce) can tomato sauce 1 (14-ounce) can Mexican-style cut up or stewed tomatoes with chili peppers, undrained 1-1/2 to 2 cups shredded Monterey cheese or other Mexican-style cheese 2 to 3 (4-ounce) cans whole green chilies, drained and cut into wide strips Preheat oven to 375°F. Melt butter in medium nonstick skillet . Add chopped onion and minced garlic, sauté 5 minutes. Remove from heat and stir in salt and cumin, if using. Combine with the cooked rice and egg substitute mixture in a bowl. In another bowl combine tomato sauce and chopped tomato. Spray a 13 x 9-inch casserole dish with Pam® and layer 1-1/4 cups tomato sauce and 1-1/2 cups rice mixture. Arrange 1/2 the chilies on top of the rice mix and sprinkle half the cheese on that. Repeat layers. Bake, uncovered, for 30 minutes. Sprinkle more cheese on top and bake another 5 minutes. Serves 6 From Margo of Boston at www.nancys-kitchen.com
Serves 6
From Margo of Boston at www.nancys-kitchen.com
Nutritional Information:
10/10/2005
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