A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. (Serves 4)
* Cook 2 slices bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 4 minutes, stirring occasionally. Add 1 cup rice; 2 cups fat-free, less-sodium chicken broth; and 1 (14.5 ounce) can drained diced tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and 1/3 cup sliced green onions just before serving.