1. Sauté garlic and onions in saucepan sprayed with nonstick cooking spray over medium heat until tender, about 2 minutes. Stir in rice and cook, stirring until rice begins to brown lightly, about 2 minutes. Stir in broth and bring to simmer. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with fork. Stir in beans.
2. Spoon 1/2 cup enchilada sauce into 2 - quart casserole. Spoon half of rice in even layer over enchilada sauce. Pour another 1/2 cup enchilada sauce over rice, then spread cottage cheese over top. Sprinkle with chilies, SOYRIZO, and 1/2 cup Jack cheese. Spoon remaining rice mixture over cheese and put remaining 1 cup enchilada sauce over top.
3. Cover with sprayed foil and bake at 375º until hot through, about 45 minutes. Uncover and sprinkle with remaing 1/2 cup Jack cheese. Return to oven until cheese melts and browns slightly, about 10 minutes.
4. Sprinkle with cilantro and green onion and serve with sour cream.
8 servings. Each serving without sour cream:
314 calories; 1,230 mg sodium; 8 mg cholesterol; 5 gram fat; 37 grams carbohydrates;
27 grams protein; 3.6 grams fiber. |
