Green Chili Rice

3 T. margarine
1 onion peeled and chopped
1 C. rice
1 can (14 oz.) chicken stock
1 C. white wine
2 med. jalapeno peppers, stemmed, seeded and chopped
1 Anaheim pepper, diced
1 4 oz. can green chiles, chopped
1 large red bell pepper, chopped
2 stalk celery, diced
1/2 t. tarragon
1/2 C. diced Monterey Jack cheese (1/4" cubes)
1/2 C. diced sharp Cheddar cheese)
1-1/2 C. sour cream
vegetable non-stick spray

Preheat oven to 350F. In a large skillet, melt margarine and saute onions. Add rice and stir until grains are well coated. Add stock, wine, and all peppers. Boil gently until rice is cooked (about 20 minutes). Into the hot mixture fold in celery, cheeses, sour cream (or yogurt). Turn into a 9 x 13 baking dish treated with vegetable spray. Bake at 400F. for 20 minutes or until golden brown.

Makes 10 servings.
 


   






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