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From the Recipe Du Jour newsletter comes:

Rice con Queso

cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup water
1 can (14 1/2 oz) no-salt-added whole tomatoes,  undrained, chopped
1 cup long grain rice, uncooked
1 can (4 oz) chopped green chilies, drained   (Note)
2 tablespoons minced fresh cilantro OR 2 teaspoons dried cilantro

1/2 cup shredded reduced-fat Monterey Jack cheese

Coat a small nonstick skillet with cooking spray; place over medium heat until hot.   Add onion and green pepper; sauté until tender.

Transfer mixture to a large saucepan.  Add water and tomatoes, stirring well; bring to a boil.  Stir in rice and chilies; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until rice is tender and liquid is absorbed. Stir in dried cilantro. Transfer rice mixture to a serving bowl and sprinkle with cheese.  Serves 12.


Note:   If this is too much hot stuff, cut it down to taste or use mild peppers.   But don't eliminate it entirely; this dish calls for at least a little chili pepper.

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