1 c. cooked rice, cooked in chicken broth
1 1/2 tbsp. jalapeno peppers, minced
1 1/2 tbsp. jalapeno juice
1 c. non fat plain yogurt
1/3 c. Kraft Creamy Italian salad dressing
1 (4 oz.) can sliced water chestnuts
1 lb. Monterey Jack cheese, grated
Salt
Pepper
Paprika

Pre heat oven to 350 degrees.

1. Cook rice in chicken broth.

2. In bowl mix the following: Jalapenos, jalapeno juice, non fat yogurt, creamy Italian, salt and pepper and the cooked rice.

3. Put 1/2 of the rice mixture into a greased casserole then put 1/2 of the cheese on top.

4. Put remaining rice mixture into casserole and the remaining cheese on top.

5. Sprinkle with paprika.

6. Bake, uncovered for 1/2 hour (then place under broiler for brown top). Serves 4.