3 T margarine
1 onion peeled and chopped
1 cup brown rice
1 can (14 oz) chicken stock or vegetable broth
1 cup white wine
2 med. jalapeno peppers, stemmed, seeded and chopped
1 green pepper, diced
1 can green chiles, chopped
1 large red bell pepper, chopped
2 stalks celery, diced
1/2 tsp tarragon
1/2 cup diced Monterey Jack cheese (1/4" cubes)
1/2 cup diced sharp Cheddar cheese
1 cup low-fat sour cream (or substitute with yogurt)
vegetable non-stick spray

Preheat oven to 350 degrees.  In a large skillet, melt margarine and saute onions.  Add rice and stir until grains are well coated.  Add stock, wine and all peppers.  Boil gently until rice is cooked (about 40 min.).  Fold celery, cheese, sour cream (or yogurt) into the hot mixture.  Turn into a 9" x 13" baking dish treated with vegetable spray.  Bake at 350 degrees for 20 minutes or until golden brown.

Makes 10 servings