Green-Chile Bake

• 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 jalapeno 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)

1. Preheat oven to 375u0b0.
2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the chopped onion and minced garlic, and saute 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 375u0b0 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.

butter, onion, garlic, ground cumin, salt, rice, egg substitute, tomatoes, salt, cheese, manchego cheese, green chiles, oregano

Taken from www.myrecipes.com/recipe/green-chile-bake (may not work)