Mexican Rice Bake
|Cold water||3 Cup (48 tbs)|
|Long grain white rice||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Unsalted butter/Margarine||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Avocado||1 Medium, peeled, pitted, and diced to make 1 cup|
|Monterey jack cheese||4 Ounce, cut into 1/4-inch cubes|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Minced cilantro/Parsley||1⁄4 Cup (4 tbs)|
|Reduced fat sour cream||1 1⁄2 Cup (24 tbs)|
|1% milk||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1 Ounce (1/4 Cup)|
1. Preheat the oven to 350°F and grease a shallow 2-quart baking dish. In a large saucepan, bring the water to a boil over high heat. Stir in the rice, lower the heat, cover tightly, and simmer for 20 minutes or until the water is absorbed. Transfer to a large bowl.
2. Meanwhile, in a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until soft. Toss with the rice, then gently stir in the avocado, cubed cheese, chihes, and cilantro.
3. In a small bowl, whisk the sour cream with the milk, stir into the rice mixture in the skillet, then spoon into the baking dish. Sprinkle with the shredded cheese and bake, uncovered, for 30 minutes or until golden and bubbly. Serve immediately with slices of red tomatoes.