Rice and Vegetable Casserole - Mexican Style

This recipe (which can be found on page 73 of the Better Homes and Gardens New Cook Book) comes with many variations, but I'm only going to share with you how we make it:  Mexican style!  It's super yummy, and super easy.  For the other variations, you'll have to get the book (which, by the way, if you call yourself a cook, how do you not have this book already?!!?).

What You'll Need:

1/2 c. chopped green sweet pepper

1/2 c. chopped onion (abt. 1 medium)

4 oz. can diced green chili peppers, drained

1 clove garlic, minced

1 Tb. margarine/butter

1 1/2 c. cooked rice

4 oz. cream cheese

1/4 tsp. ground cumin

Milk

1/2 c. shredded cheddar cheese

1/4 tsp. salt

1/4 tsp. pepper

What to Do:

1.  Cook sweet pepper, onion, and garlic in margarine till vegetables are tender.

2. In a bowl combine cooked rice, cream cheese, chili peppers, cumin, salt, and pepper.  Stir in vegetable mixture.  

3.  Transfer to a 1-qt. casserole dish.  Bake, uncovered, at 375*F, for 25 minutes (or until heated through).  If mixture seems stiff, stir in milk (1 Tb. at a time) to moisten.  Sprinkle with cheese.  Bake 2-3 minutes more (until cheese melts).

Makes 5-6 side-dish servings.  Each servings has 226 calories, 14 g. fat, and 18 g. carbs.