Mexican Cheese Rice

• 4 Tbsp. liquid Butter Buds
• 1 c. chopped onion
• 4 c. cooked rice
• 2 c. nonfat plain yogurt
• 1 c. low-fat (1%) cottage cheese
• 1 large bay leaf
• 1/4 tsp. pepper
• 3 (4 oz.) cans chopped green chiles, drained
• 2 c. nonfat Cheddar cheese, grated or 16 oz. Kraft Free cheese slices, chopped
• 1/2 tsp. salt (optional)

1. Preheat oven to 350u0b0.
2. Spray nonfat cooking spray in a large casserole dish.
3. Saute onion in the Butter Buds for 5 minutes. Remove from heat.
4. Stir in rice, yogurt, cottage cheese, bay leaf and pepper.
5. Mix well.
6. Layer half of the rice in a dish, then a layer of green chiles and cheeses.
7. Repeat, ending with Cheddar cheese on top.
8. Bake 25 minutes.
9. Yields 8 servings.

liquid butter, onion, rice, nonfat plain yogurt, lowfat, bay leaf, pepper, green chiles, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331072 (may not work)