Thursday, May 22, 2008

Mexican Rice Skillet

A great alternative to Spanish rice (which I don't much care for). Directions sound weird, but they work. Have all ingredients ready to go.... I used a 12-inch skillet.

Recipe from Extending the Table (recipe reworded slightly)

2 T. oil
1 c. uncooked rice
1 small onion, minced
5 cloves garlic, minced
1/2 c. water
1/2 t. salt
1 c. boiling water or broth/stock
2 medium green peppers, cut in strips
1 c. canned or frozen corn
8 oz. sour cream or plain yogurt
shredded sharp cheese to cover

1. Heat oil in skillet. Add rice. Saute 1-2 minutes, stirring gently.
2. Add onion, garlic, 1/2 c. water, and salt. Cook, stirring constantly, until water is absorbed (approximately 5 minutes).
3. Add boiling water/broth, peppers, and corn. Cover and simmer about 20 minutes without stirring until liquid is absorbed (it will look slightly underdone). Remove from heat.
4. Spread sour cream over top and sprinkle with cheese. Cover and let stand 5-10 minutes until cheese melts.

Serves 4-6

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