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.