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 servings 359 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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  • Prep

  • Cook

  • Ready In

  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.

Reviews

14
  1. 22 Ratings

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Most helpful

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...

Most helpful critical

The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next ti...

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...

I thought this rice had an interesting flavor, and I have to say I enjoyed it. However, my family did not like it at all. The recipe made so much, I had to throw alot away. I won't make again be...

This was great. Quick, easy and delicious. It's good as well from a variety standpoint, as you could easily substitute some of the vegetables. Fantastic!!

Made it exactly as suggested.It just is a little time consuming. The manchego adds a lot of flavor to it. Thanks a lot for this recipe.

The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next ti...

Yum! I didn't have pea and I forgot the sour cream, but who needs the extra calories? This stuff was great! A little work intensive, though

Ok...needs a kick for my taste.