Green Chile-Rice Casserole

This recipes satisfies the need for a homey cheesy chili casserole. I adapted it from the weight watchers vegetarian cookbook. The orig version used dairy and had 5 pts per serving. I would think this version would be about 5 pts also. My husband (not a vegan) really liked this recipe, and could not tell that the "cheese" was soy based.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  teaspoon margarine
• 1⁄2 cup  chopped onion
• 1 1⁄4 cups vegetable broth
• 1  cup water
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 1  teaspoon  seeded minced  jalapeno pepper
• 1  cup  uncooked long-grain rice
• 2 (8 ounce) cartons tofutti better-than-cream-cheese
• 1 (2 ounce) jar diced pimentos, drained
• 1⁄4 teaspoon garlic powder
•  salt
•  cooking spray
•  cilantro (optional)
• 4  ounces  grated monterey jack-style soy cheese (optional)

Directions

1. Melt margarine in a large saucepan over medium heat.
2. Add onion; sauté 5 minutes.
3. Add veggie broth and next 3 ingredients.
4. Bring to a boil; add rice, stirring well.
5. Cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed.
6. Remove from heat.
7. Stir in tofutti better-than-cream-cheese, pimiento and garlic powder.
8. Preheat oven to 350°F.
9. Spoon mixture into a 1-quart baking dish coated with cooking spray.
10. Bake, uncovered at 350°F for 20 minutes.
11. Sprinkle with soy cheese if using.
12. Bake an additional 5 minutes or until cheese melts.
13. Garnish with cilantro sprigs, if desired.