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