Hominy Rice Skillet
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned hominy||16 Ounce, drained (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Brown rice||1 Cup (16 tbs)|
|Canned green chili peppers||3 Tablespoon, rinsed, seeded and chopped|
|Ground coriander||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Pumpkin seed||1⁄2 Cup (8 tbs), toasted|
In a skillet cook onion in hot oil till tender but not brown.
Add undrained tomatoes, hominy, water, uncooked rice, chili peppers, coriander, and salt.
Bring to boiling.
Reduce heat; cover and simmer 50 minutes or till rice is tender.
Sprinkle cheese atop; cover and cook 1 to 2 minutes more or till cheese is melted.
Top with pumpk in seed.