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BAKED MEXICAN RICE
From a recipe published in Chile Pepper Magazine 11/99, this is a lovely side dish to cool down the heat from spicy entrees. Leave out the chile if you wish.
Serving Size: 8

1 teaspoon olive oil
1/2 cup finely diced carrots
1/2 cup finely diced onion
2 cloves garlic -- minced
Kosher salt & fresh ground pepper
1 cup long-grain rice
1 medium tomato -- chopped
1 chile de arbol -- chopped
1 1/2 cups chicken or vegetable stock or water
1 tablespoon chopped fresh cilantro

Preheat oven to 350 degrees. In an oven-proof saute pan over medium heat, heat oil; add carrots, onion and garlic, season with salt and pepper and saute 2-3 minutes. Add rice; cook and stir 2 minutes. Add tomato, chile and stock; mix well. Re-season if needed; stir in cilantro. Cover and bake 30 minutes. Remove from oven and let stand covered 5 minutes to steam. Lift lid to test if done; if not, return to oven a few minutes longer until cooked.


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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved