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Title: Chard-Rice Packets
Categories: Vegetable Diet Grain
Yield: 8 Servings
| 8 | lg | Swiss Chard leaves; (1 to 1 1/2 lbs total); green parts shou |
| 2 | c | White rice; cooked |
| 1 | lg | Can diced green chiles; (about 7 oz) |
| 2 | oz | Reduced-fat jack cheese; diced |
| 3 | tb | Cilantro; chopped |
| 1/2 | ts | Pepper |
| 14 1/2 | oz | Can Mexican stewed tomatoes |
In a 5- to 6-quart pan, bring about 3 quarts water to a boil. Rinse and drain chard leaves, then cut off stems; plunge stems into boiling water and cook until tender when pierced (about 4 minutes). Lift from water and drain. Add leaves to water and cook until limp (about 1 minute). Drain.
Coarsely chop chard stems, place in a large bowl, and mix in rice, chiles, cheese, cilantro, and pepper. Place an eighth of the rice mixture in center of each chard leaf. Wrap sides and ends of leaves around filling to enclose. Place packets, seam sides down, in a shallow 3-quart baking dish. Cut up tomatoes, then pour tomatoes and their liquid around packets.
Cover and bake in a 400 degree oven until filling is hot in center; cut to test (about 20 minutes). To serve, lift packets to a warm platter or plates; spoon tomatoes over packets. Makes 8 servings. Source: Sunset More Low-Fat Recipes.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com
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