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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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BAKED MEXICAN RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hayes Estate in Mesquite, Texas in 1989. Ingredients:
3 cups cooked white rice |
2 roasted peppers |
1 large jalapeno diced |
1 cup whole kernel corn |
1 cup sour cream |
1 cup shredded pepper jack cheese |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh parsley |
1/3 cup chopped green onions |
Directions:
1. Preheat oven to 350 then combine all ingredients reserving 1/4 cup cheese.
2. Put mixture in a casserole dish and bake uncovered for 30 minutes.
3. Remove and sprinkle reserved cheese on top then allow to stand 3 minutes.
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