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1
To prepare the casserole: Preheat the oven to 350F.
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2
Lightly coat a 9 by 13-inch baking pan with oil or cooking spray.
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Drain the chiles, slice them open lengthwise, and arrange them in a single layer in the bottom of the prepared pan.
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Sprinkle with one-third of the cheese, then cover with another layer of chiles.
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5
Sprinkle another one-third of the cheese over the chiles, cover with a final layer of chiles, and top with the remaining cheese.
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6
Separate the egg whites from the yolks and place in separate bowls.
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Beat the egg whites with a whisk until stiff.
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8
Add the flour to the egg yolks and stir until smooth.
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9
Slowly pour the milk into the egg yolks, stirring constantly until completely incorporated.
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10
Slowly fold the egg yolk mixture into the egg whites until fairly well combined.
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Spread the egg mixture over the cheese and bake for 45 to 50 minutes, or until lightly browned.
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12
Remove from the oven and let stand for 5 minutes before cutting.
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13
To prepare the rice: Peel and coarsely chop the onion.
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14
Peel and finely chop the garlic, or pass it through a garlic press.
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15
Heat the oil in a large skillet over medium-high heat.
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Add the onion and garlic and cook for 10 minutes, or until the onion is translucent.
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Add the tomatoes with their juice, Mexican seasoning, rice, and water and stir well.
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Cover and cook over medium-low heat for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
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19
Serve pieces of the casserole with the rice alongside.
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20
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.
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21
Because it is has little flavor of its own, its best in very flavorful dishes, such as this chili.
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22
You can find it in the bulk section of most produce or natural food stores.
