Low-Fat Cheesy Baked Rice

2 tbsps. chicken broth
1 medium onion, minced
2 cloves garlic, minced
2 cs. chicken broth
1 c. long-grain white rice
1 jar (4 ozs.) roasted red pepper, drained (if you use 1 red pepper roasted
yourself you save 2 grams of fat in the recipe, because jarred peppers are
packed in oil.
1/2 tsp. freshly ground black pepper
1 pkg. (10 ozs.) frozen chopped spinach, thawed and drained
1 c. shredded nonfat mozzarella cheese
2 tbsps. grated parmesan cheese

Preheat oven to 350 degrees. Spray a 1 1/2 quart casserole dish. In a medium
saucepan add 2 tbsps. chicken broth and add onion and garlic, saute till
soft about 8 minutes, when broth is evaporated brown for 1 minute. Add 2 cs
broth, rice, roasted red peppers and black pepper. Bring to a boil, stirring
occasionally. Reduce heat to loe. Cover and simmer until liwuid is absorbed,
about 20 minutes. Remove from heat. In a medium bowl, combine rice mixture,
spinach and mozzarella. Spoon into prepared casserole. SPrinkle parmesan on
top. Bake until top is golden, about 30 minutes. Serve.
Makes 4 servings.
With oiled peppers.....Calories.....305.....Carbs.....48 g.....Sodium....492
mg
Fat.....6 g. Chol 8 mg.
Without oiled peppers.....Calories.....220....Carbs....36 g....Sodium...492
mg.....Fat.....4 g.....Chol.....0 mg.