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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lori's Mexican Rice Recipe

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This recipe for Lori's Mexican Rice is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 1/2oz. peeled, diced tomatoes
1 1/2 c chicken broth
1 medium onion, chopped
1 c long grain rice
1 tsp garlic salt
1 c sour cream
1 can green chilies
11/2 c shredded Monterey Jack cheese
Directions:
Directions:
Bake at 350º for 20 to 30 minutes
1. Drain tomatoes, save juice. Add juice and broth to make 2 1/2 cups of liquid.
2. Saute onion in 1 Tb. oil; add broth, tomatoes,rice and salt. Bring to a boil; reduce heat, cover; and simmer 25 minutes or until liquid is absorbed.
3. Combine sour cream and chilies.
4. In a 1 1/2 qt. baking dish layer 1/2 rice, 1/2 cream. 1/2 cheese and repeat layers. Bake uncovered .
Personal Notes:
Personal Notes:
I used a little more cheese, didn't drain the chilies. Made it ahead and baked it for probably 30 minutes.

 

 

 

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