Green Chile-Rice Casserole

• 1 teaspoon margarine
• 12 cup chopped onion
• 1 14 cups vegetable broth
• 1 cup water
• 1 (4 1/2 ounce) canchopped 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
• 14 teaspoon garlic powder
• salt
• cooking spray
• cilantro (optional)
• 4 ounces grated monterey jack-style soy cheese (optional)

1. Melt margarine in a large saucepan over medium heat.
2. Add onion; saute 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 350F.
9. Spoon mixture into a 1-quart baking dish coated with cooking spray.
10. Bake, uncovered at 350F 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.

margarine, onion, vegetable broth, water, green chilies, jalapeno pepper, longgrain rice, cheese, pimentos, garlic, salt, cooking spray, cilantro, soy cheese

Taken from www.food.com/recipe/green-chile-rice-casserole-10355 (may not work)