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Lori's Mexican Rice Recipe

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This recipe for Lori's Mexican Rice, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean White
Added: Friday, April 10, 2009

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 350 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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