We've sprinkled a mixture of Monterey Jack and manchego (mahn-CHAY-goh)--a flavorful Spanish cheese that melts well--over the top of this casserole, but feel free to use all Monterey Jack if you like. Because canning tends to mellow the heat of green chiles, this casserole isn't as hot as you might expect.
2 tablespoons butter or stick margarine
1 1/2 cups chopped onion
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
3 cups cooked long-grain rice
1 1/4 cups egg substitute
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup (2 ounces) shredded manchego cheese
3 (4-ounce) cans whole green chiles, drained and cut into strips
Oregano sprigs (optional)
How to Make It
Preheat oven to 375°.
Melt the butter in a medium nonstick skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté 5 minutes. Remove from heat, and stir in ground cumin and salt. Combine onion mixture, rice, and egg substitute in a bowl. Combine tomatoes and tomato sauce in a bowl. Combine the cheeses in a small bowl. Spread 1 1/4 cups tomato mixture in bottom of a 13 x 9-inch baking dish, and top with 1 1/2 cups rice mixture. Arrange half of green chiles on top of rice mixture, and sprinkle with half of cheese mixture. Repeat the procedure with the remaining tomato mixture, rice mixture, and chiles. Bake, uncovered, at 375° for 30 minutes. Sprinkle top with remaining cheese mixture, and bake an additional 5 minutes or until the cheese is melted. Garnish with oregano sprigs, if desired.
i agree with the previous reviewer that you can really adapt this recipe to suit your tastes. But i decided to try it purely by recipe first. It was pretty bland. I would say that there needs to be more spices and probably some kind of veggie in there. Just some kind of different texture and flavor. its a 3 just because it was ok. we ate the leftovers but lets say we werent looking forward to them
The flavors of this recipe are nice--like a fancy Mexican/Spanish rice. What I really appreciate about it though is its adaptability. On different occasions I have varied spices, used fresh roasted chiles and homeade tomato sauce, substituted fresh egg whites (needed 7-8 eggs for this), used different cheeses like cheddar or colby, and even "meated it up" by adding leftover taco meat or chorizo--each time with great results. For that I am giving this recipe 5 stars.
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