Mexican Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.