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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Sun Country Mexican Cookbook II. Ingredients:
3 cups cooked rice |
1 cup chopped fresh parsley |
1/2 cup shredded cheddar cheese (2 oz) |
1/3 cup chopped onion |
1 (4 ounce) can chopped green chilies |
1 garlic clove, minced |
1 (13 ounce) can evaporated milk |
2 eggs, beaten |
1/2 cup vegetable oil |
1/2 teaspoon ground black pepper |
1 dash lemon juice |
1 tablespoon freshly grated lemon zest (zest of 1 lemon) |
paprika |
Directions:
1. Preheat oven to 350°F Butter 2-quart baking dish.
2. Mix rice, parsley, cheese, onion, green chiles, and garlic in baking dish.
3. In a bowl, blend together evaporated milk, eggs, oil, salt, pepper, lemon juice and lemon zest.
4. Mix into rice.
5. Sprinkle with paprika.
6. Bake 45 minutes.
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