Date: Sat, 22 Feb 1997 09:44:50 -0800
From: Mara Van der Pas (email@example.com)
CHILE RELLENOS WITH LEMON-CILANTRO RICE
2 c. rice - white or brown
1 bunch fresh cilantro, chopped, excluding stems
1 lemon, juice and grated rind
"chicken" stock mix or 1T. "Better than Bouillon"
Slit open the chiles and remove seeds, stuff with rolled-up pieces of tofu
cheese. In a bowl, mix together the rice, cilantro, lemon juice and rind.
Spread half the rice mixture in a covered casserole, lay the chiles in over
it, then put in the other half of the rice mixture on top. Use 4 c. water,
mixed with whatever chicken stock mix you use. Bake for 45 minutes at 375.