Green Chili Rice
Cooking Instructions:
- 3 tbsp. margarine
- 1 onion peeled and chopped
- 1 cup Lundberg® Royal rice
- 1 can (14 oz) chicken stock
- 1 cup white wine
- 2 med. jalapeno peppers, stemmed, seeded and chopped
- 1 Anaheim pepper, diced
- 1 can Ortega chiles, chopped
- 1 large red bell pepper, chopped
- 2 stalk celery, diced
- 1/2 tsp. tarragon
- 1/2 cup diced Monterey Jack cheese (1/4" cubes)
- 1/2 cup diced sharp Cheddar cheese)
- 1-1/2 cup low-fat sour cream (or substitute with yogurt)
- vegetable non-stick spray
Preheat oven to 350. In a large skillet, melt margarine and saute onions. Add rice and stir until grains are well coated. Add stock, wine, and all peppers. Boil gently until rice is cooked (about 40 min). Into the hot mixture fold in celery, cheeses, sour cream (or yogurt). Turn into a 9" x 13" baking dish treated with vegetable spray. Bake at 400 for 20 minutes or until golden brown. Makes 10 servings.