 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is so easy and very tasty. Makes a great side dish with any Mexican/Tex Mex dish. This dish is one of my son's favorites to cook with his wonderful enchiladas. He knows his way in the kitchen. Ingredients:
3 tablespoons olive oil |
1 cup long grain white rice |
1/4 cup green onion, chopped |
1/2 teaspoon garlic powder |
2 cups chicken broth |
3/4 teaspoon cumin |
3 tablespoons tomato paste |
1/4 cup monterey jack cheese, shredded |
Directions:
1. In medium size saucepan, heat oil. Add rice; stir to brown.
2. Add all ingredients EXCEPT cheese.
3. Bring to full boil. Reduce heat, cover, and simmer 20 minutes.
4. Pour into small baking dish, top with shredded cheese. You may add more cheese if you prefer. I like to add a little chopped green onion on the cheese for color. I've also used brown rice in place of regular rice.
5. Bake at 350°F until cheese is melted.
|
|