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Baked Mexican Rice Recipe

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This recipe for Baked Mexican Rice, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Neuenswander Brown
Added: Wednesday, June 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, finely chopped
1 garlic clove, finely chopped
1/3 c. olive oil
1 c. dry rice (uncooked)
1 tsp. salt
1 tsp. pepper
1 T. chili powder
1 4 oz. jar button mushrooms
chicken stock (about 1 1/2 cups), heated to boiling
grated parmesan cheese

Directions:
Directions:
In a skillet sauté the onion and garlic in olive oil until just soft. Add the rice and seasonings and brown lightly. Transfer mixture to a casserole dish. Add the mushrooms and enough boiling stock to come to one inch above the rice. Cover and bake at 350 degrees, until the liquid is completely absorbed, around 35 minutes. Sprinkle with grated parmesan cheese and serve.

 

 

 

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