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chile-rellenos recipe

Date: Sat, 22 Feb 1997 09:44:50 -0800
 From: Mara Van der Pas (marav@cruzio.com)
 Tofu cheese
 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.
 kwlacto lacto