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Baked Green Rice

Mexican.Chef's picture
Ingredients
  Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
  Long grain white rice 250 Milliliter (Raw, Not Converted, 1 Cup)
  Chopped white onion 60 Milliliter (1/4 Cup)
  Fresh poblano chiles/Anaheim chilies 2 , roasted, peeled, seeded, deveined chopped
  Green onions 6 , thinly sliced (Thin Variety)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Chicken stock/Chicken broth 430 Milliliter (1 3/4 Cups)
  Shredded queso chihuahua 375 Milliliter (1 1/2 Cups)
  Coarsely chopped coriander 80 Milliliter (Fresh, 1/3 Cup)
  Coriander sprigs 1 (Fresh)
Directions

1. Heat oven to 375°F (190°C). Heat lard in 10-inch (25-cm) skillet over medium heat until hot. Add rice; cook, stirring constantly, until rice turns opaque white, about 2 minutes.
2. Quickly add white onion; saute over medium heat 1 minute. Add chilies, green onions, garlic, salt and cumin; saute 20 seconds.
3. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.
4. Remove skillet from heat. Add 1 cup (250 mL) cheese and the chopped coriander; toss lightly to mix. Transfer to greased 1 1/2 quart (1.5-L) baking dish; top with remaining cheese.
5. Bake, uncovered, until rice is tender and cheese topping is melted, about 15 minutes. Garnish with coriander sprig.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Everyday

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