Baked Salsa Rice with Green Chiles, Lime, and Cilantro
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Category
Breakfast
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 medium-sized onion, chopped small
2 tsp. olive oil
1 can
1/4 tsp. ground cumin
1 cup salsa
1 1/2 cups chicken or vegetable broth
1 T + 1 T fresh-squeezed lime juice
1 cup long-grain rice
1/2 cup chopped cilantro
Green Tabasco Sauce or your favorite hot sauce, if you want more heat
Directions
Preheat oven to 350F/180C. Heat the olive oil in a heavy frying pan and saute the onion over medium-high heat until it just barely starts to brown, about 5 minutes. Add the cumin and diced green chiles with juice and cook 2-3 minutes more. Add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil, then stir in the Uncle Ben’s Converted Rice. Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid. Cook the rice covered for about 45 minutes, or until the liquid is all absorbed and the rice is cooked through. When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot. If you’d like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over. This rice would probably freeze well, although I didn’t have any left to test it. I would add the cilantro when the rice is thawed so it doesn’t go black in the freezer.