Baked Mexican Rice
Serves 6
Published in: Columbus Dispatch
1 tablespoonsvegetable oil
1onion -- finely chopped
1green bell pepper -- finely chopped
1garlic clove -- minced
2teaspoonschili powder
1/2teaspoonsground cumin
1teaspoonskosher salt or 1/2 teaspoon table salt
1cuplong-grain white rice
14 1/2ouncesdiced tomatoes with juices
1 1/2cupboiling water
Preheat oven to 350 degrees. Heat oil in a large heavy skillet over
medium heat. Add onion and bell pepper. Saute until softened. Add garlic,
chili powder, cumin and salt. Stir until fragrant, about 30 seconds. Add
rice and tomatoes with juices. Bring to a boil. Transfer mixture to a
13-by-9-inch dish. Stir in boiling water. Cover tightly with foil. Bake 30
to 35 minutes. Remove from oven. Let stand, covered, 5 minutes before
servings.
Serve this with grilled chicken, flank steak with salsa or spicy grilled
shrimp. Use any leftovers mixed with black beans and rolled in flour
tortillas for burritos or quesadillas. Or mix with frozen corn, tiny
broccoli florets and/or olives.
Exported from A Cook's Books -- Recipe management for Macintosh
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