Creamy Rice With Nopalitos

• 3 nopales (cactus paddles), trimmed (about 9 ounces)
• 2 poblano or Anaheim chiles (about 8 ounces)
• Cooking spray
• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups uncooked basmati or other long-grain rice
• 3 cups fat-free, less-sodium chicken broth
• 1 (8-ounce) carton plain fat-free yogurt
• 1 (8-ounce) carton fat-free sour cream
• 1 (4-ounce) jar diced pimiento, drained
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

1. Preheat oven to 375u0b0.
2. Place the nopales and chiles on a baking sheet coated with cooking spray; bake at 375u0b0 for 20 minutes or until chiles are blackened and nopales are tender, turning nopales once. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles to measure 1/2 cup. Chop nopales to measure 1 cup.
3. Reduce oven temperature to 350u0b0.
4. While nopales and chiles cook, prepare the rice. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and saute 5 minutes or until tender. Add rice, and saute 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Cool slightly.
5. Add nopalitos (chopped nopales), chiles, yogurt, sour cream, and pimiento to rice mixture; stir until well-blended. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Bake at 350u0b0 for 12 minutes. Broil 8 minutes or until lightly browned.

nopales, anaheim chiles, cooking spray, olive oil, onion, garlic, basmati, chicken broth, carton plain, sour cream, pimiento, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/creamy-rice-with-nopalitos (may not work)