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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful Mexican rice dish to accompany tacos, burritos, enchiladas, or anything for that matter. A cilantro lover's dream side dish!!!! Ingredients:
2 tablespoons butter |
2 garlic cloves, finely chopped |
1 small onion, finely chopped |
1 cup basmati rice (not parboiled or converted) or 1 cup long-grain rice (not parboiled or converted) |
2 cups water |
1 teaspoon salt |
1/2 cup sour cream |
1/4 cup chopped cilantro leaf |
1/4 cup diced pickled jalapeno pepper |
1/4 cup diced pickled green chilies |
1 cup grated monterey jack cheese |
Directions:
1. Melt butter in heavy medium saucepan over medium-high heat.
2. Add garlic and onion and cook for 2 minutes or until tender.
3. Stir in rice, add water and salt, and bring to a boil.
4. Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until liquid is absorbed and rice is tender.
5. Transfer rice to greased 8-inch square glass baking dish and allow to cool thoroughly.
6. Preheat oven to 425°F.
7. Stir sour cream and cilantro into rice until combined, then chilis, jalapenos, and grated cheese.
8. Bake, uncovered, for 20 minutes or until heated through and lightly flecked with golden brown.
9. Do not overcook.
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