Chile Relleno Casserole with Spanish Rice

Preparation

1. Step 1

   To prepare the casserole: Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with oil or cooking spray.

   Step 2

   Drain the chiles, slice them open lengthwise, and arrange them in a single layer in the bottom of the prepared pan. Sprinkle with one-third of the cheese, then cover with another layer of chiles. Sprinkle another one-third of the cheese over the chiles, cover with a final layer of chiles, and top with the remaining cheese.

   Step 3

   Separate the egg whites from the yolks and place in separate bowls. Beat the egg whites with a whisk until stiff. Add the flour to the egg yolks and stir until smooth. Slowly pour the milk into the egg yolks, stirring constantly until completely incorporated. Slowly fold the egg yolk mixture into the egg whites until fairly well combined. Spread the egg mixture over the cheese and bake for 45 to 50 minutes, or until lightly browned. Remove from the oven and let stand for 5 minutes before cutting.

   Step 4

   To prepare the rice: Peel and coarsely chop the onion. Peel and finely chop the garlic, or pass it through a garlic press.

   Step 5

   Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 10 minutes, or until the onion is translucent. Add the tomatoes with their juice, Mexican seasoning, rice, and water and stir well. Cover and cook over medium-low heat for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.

   Step 6

   Serve pieces of the casserole with the rice alongside.

2. food for thought

   Step 7

   Textured vegetable protein (made from soybeans) is very high in protein, with each ounce containing 15 grams of protein but only 1/3 gram of fat. Because it is has little flavor of its own, it’s best in very flavorful dishes, such as this chili. You can find it in the bulk section of most produce or natural food stores.