"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Spicy Mexican Rice Recipe

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This recipe for Spicy Mexican Rice, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. butter
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups long-grain rice, uncooked
1 (15-ounce) can whole-kernel corn, drained
2 (10-ounce) cans diced tomatoes with green chilies
2 (14.5-ounce) cans chicken broth
1 tsp. ground cumin
1/2 tsp. salt
1 cup (4 ounces) Monterey Jack cheese, grated

Directions:
Directions:
Preheat oven to 350. In a Dutch oven, melt butter over medium-high heat on stovetop. Add onion, garlic, and rice. Cook until rice is browned, stirring often. Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender. Spoon rice into a lightly greased 9x13x2 inch baking dish. Top with shredded cheese. Bake, uncovered, for 15 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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