| An easy to make Mexican rice with that | | | | 1-1/2 cup reduced fat sour cream |
| traditional tomato flavor and spices. | | | | |
| | | | 1 (4 oz.) can diced green chili peppers |
| 3 tablespoons vegetable oil | | | | |
| | | | 1 cup shredded Monterey Jack cheese, divided |
| 1 cup uncooked long-grain rice | | | | |
| | | | 1 (8.75 oz.) can whole kernel corn, drained |
| 1 teaspoon garlic salt | | | | |
| | | | 1/4 cup fresh cilantro, finely chopped |
| 1/2 teaspoon ground cumin | | | | |
| | | | Salt and ground pepper to taste |
| 1/4 cup onion, chopped | | | | |
| | | | Directions |
| 1/2 cup tomato sauce | | | | |
| | | | Preheat oven to 350 degrees. Lightly grease a |
| 2 cups chicken broth | | | | 1-1/2 quart casserole dish. |
| | | | |
| Directions | | | | In a large pot, bring the rice and chicken |
| | | | broth to a boil. Reduce heat to low. Cover |
| In a large saucepan, heat up oil over medium | | | | and simmer for 20 minutes. |
| heat. Add rice and cook, stirring constantly, | | | | |
| until rice is puffed and golden. | | | | In the pot with the cooked rice, stir in the |
| | | | sour cream, green chile peppers, 1/2 cup |
| While the rice is cooking, sprinkle with salt | | | | Monterey Jack cheese, corn and the cilantro. |
| and cumin. | | | | Season with salt and pepper. Transfer to the |
| | | | prepared baking dish. Sprinkle on remaining |
| Stir in the onions and cook until tender. | | | | cheese. |
| Stir in the tomato sauce and the chicken | | | | |
| broth; bring to a boil. Reduce heat to low. | | | | Bake uncovered for 30 minutes until the |
| Cover and simmer for 20 to 25 minutes. Fluff | | | | cheese is bubbly and light brown. |
| with a fork before serving. | | | | |
| | | | => Mexican Rice Recipe: Mexican Vegetable |
| => Mexican Rice Recipe: Mexican Fire Rice | | | | Rice |
| | | | |
| This savory rice can be made hot or mild. | | | | This version of Mexican rice features a nice |
| | | | mix of vegetables. |
| 2-2/3 cups water | | | | |
| | | | 2 tablespoons canola oil |
| 1-1/3 cups uncooked long grain white rice | | | | |
| | | | 1 cup onion, diced |
| 1 pound ground pork breakfast sausage | | | | |
| | | | 2 teaspoons garlic, minced |
| 1 (16 oz.) jar picante sauce | | | | |
| | | | 1-1/2 cups white rice |
| 1 (8 oz.) container sour cream | | | | |
| | | | 1-1/2 teaspoons salt |
| 8 ounces Cheddar cheese, shredded | | | | |
| | | | 3/4 teaspoon cayenne pepper |
| Directions | | | | |
| | | | 3 cups vegetable stock |
| In a medium saucepan, bring water to a boil. | | | | |
| Stir in the rice. Reduce heat and cover. | | | | 1 (10 oz.) pkg. frozen mixed peas and |
| Simmer for 20 minutes. | | | | carrots, thawed |
| | | | |
| Preheat oven to 350 degrees. | | | | 1-1/2 cups tomatoes, deseeded and diced |
| | | | |
| In a skillet pan, cook the sausage over | | | | 2 tablespoons fresh parsley, chopped |
| medium heat until evenly browned. | | | | |
| | | | 2 green onions, chopped |
| In a medium baking dish, combine the cooked | | | | |
| rice, cooked sausage, picante sauce and the | | | | Directions |
| sour cream. Sprinkle Cheddar cheese on top. | | | | |
| | | | In a large sauté pan, sauté the onion, |
| Bake for 20 minutes until cheese is bubbly. | | | | garlic and rice in the canola oil until the |
| | | | onion is soft and the rice is opaque. Add in |
| => Mexican Rice Recipe: Mexican Rice with | | | | the salt, cayenne pepper, and the vegetable |
| Sour Cream | | | | stock to the pan. Bring the liquid to a boil. |
| | | | Cover the pan and reduce the heat to low. |
| Here's a creamy version of the traditional | | | | Simmer for 20 minutes or until all of the |
| favorite. | | | | liquid is absorbed. |
| | | | |
| 1 cup uncooked long grain white rice | | | | Add the vegetables and tomatoes. Cover the |
| | | | pan and allow rice to sit for 5 minutes. Turn |
| 1 (14 oz.) can chicken broth | | | | off the heat. Sprinkle the rice with green |
| | | | onions and parsley. |