Colorado Mexican Rice

Colorado Mexican Rice

14
PRINCESA 0

"I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego."

Ingredients

40 m {{adjustedServings}} servings 359 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  3. Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
  4. Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
  5. Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.
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Reviews

14
  1. 22 Ratings

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This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook, so I broiled them instead of baked them halfw...

I made this one once before and didn't care for it. The cilantro was WAY overwhelming, as was the carrot. But I tried it again today w/several modifications and really liked it! I reduced the ca...

With some changes, this is a 5 star I believe. The potatoes and carrots were too crunchy for me, so I'd pre-cook those. Other than that we all loved it. It turned out more like risotto than b...