14.5 ounce canned tomatoes with jalapeño peppers and spices, undrained mexican-style canned
3 cups rice long-grain cooked
1.3 cups egg substitute
2 garlic cloves minced
12 ounce chiles whole green drained cut into strips canned
0.3 teaspoon ground cumin
2 ounces manchego cheese shredded
4 ounces monterrey jack cheese shredded reduced-fat
1.5 cups onion chopped
0.1 teaspoon salt
2 tablespoons stick margarine
8 ounce no-salt-added tomato sauce canned
Equipment
bowl
frying pan
oven
baking pan
Directions
Preheat oven to 37
Melt the butter in a medium nonstick skillet over medium-high heat.
Add the chopped onion and minced garlic, and saut 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.
