Rice Dishes/

Do-Ahead Mexican Rice

Author: SallyK / Date: 2016-05-19 @ 03:50 pm /
Tags: Rice and Grains / Peppers / Carrots / Corn / Do-Ahead Dishes /

Do-Ahead Mexican Rice

I like to serve this dish with my Do-Ahead Cheese Enchiladas for an easy vegetarian dinner to serve for company. Delicious!

Serves 6.

Ingredients:

  • 1 c converted rice (This is par-boiled rice.)
  • 1 Tbsp butter
  • 2 large fresh carrots, peeled, finely diced
  • 1 ear corn kernels, stripped from cob (or 1 c frozen or canned, drained corn)
  • 1-2 Anaheim chili peppers, roasted, cut in small strips
  • 2 Tbsp minced cilantro
  • 2 c vegetable broth
  • salt to taste

Directions:

  1. Mix all in a 2 quart saucepan over medium heat. Bring to simmer.
  2. Reduce heat to low: cover tightly and simmer 20 minutes.
  3. Transfer to a 2-quart casserole dish and cool uncovered. Cover with foil.
  4. At this point, the dish may be refrigerated for up to 1-2 days.
  5. Before serving, bake covered at 350 degrees for 20-30 minutes, or until hot. Serve immediately.