Mexican Rice

Page 155

Cuisine: North American | Course Type: Sides

(1 review)

Tags: rice

Recipe Reviews

A very nice Mexican rice dish which bakes in the oven while you cook dinner.

I made a few modifications - substituting canned plum tomatoes for fresh (because that's what I had on hand) and pickled jalapenos for fresh. I also used three different kinds of rice - medium grain, basamiti and jasimine - because I needed all three to come up with two cups of rice.

The rice is started on the stove in a Dutch oven and moved to the oven. I should have kept a closer eye on the rice once it was in the oven as it was probably done about 8 minutes earlier than I had anticipated. The rice was still very good but a little dry.

This was a bit spicier than I had anticipated but quite good. It made a huge amount of rice, however, and I would probably try to half it next time. This is a dish that is well worth trying again to see if I could perfect it.

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