Mexican Rice Casserole
.
Yield
10 servingsPrep
20 minCook
30 minReady
65 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
olive oil
|
|
| 3 | cups |
yellow onion
chopped |
|
| 1 | cup |
sweet red bell peppers
chopped, about 1 each |
|
| 1 | cup |
green bell peppers
chopped, about 1 each |
|
| ⅓ | cup |
jalapeño pepper
chopped seeded |
*
|
| 1 | tablespoon |
garlic
minced |
|
| 2 ½ | cups |
long grain rice
white |
|
| 2 ½ | cups |
chicken broth, low salt
or chicken stock |
|
| 1 ½ | pounds |
italian plum (roma) tomatoes
peeled, seeded, and chopped ripe, about 2 cups |
|
| 2 | teaspoons |
salt
or more to taste |
|
| 2 | teaspoons |
essence
Emeril's Southwest |
* |
| 2 | pinch |
saffron threads
optional |
*
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
olive oil
|
|
| 7.1E+2 | ml |
yellow onion
chopped |
|
| 237 | ml |
sweet red bell peppers
chopped, about 1 each |
|
| 237 | ml |
green bell peppers
chopped, about 1 each |
|
| 79 | ml |
jalapeño pepper
chopped seeded |
*
|
| 15 | ml |
garlic
minced |
|
| 591 | ml |
long grain rice
white |
|
| 591 | ml |
chicken broth, low salt
or chicken stock |
|
| 680.4 | g |
italian plum (roma) tomatoes
peeled, seeded, and chopped ripe, about 2 cups |
|
| 1E+1 | ml |
salt
or more to taste |
|
| 1E+1 | ml |
essence
Emeril's Southwest |
* |
| 2 | pinch |
saffron threads
optional |
*
|
| 79 | ml |
scallions, spring or green onions
thinly sliced, optional |
|
Directions
Preheat the oven to 350℉ (180℃).
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using.
Stir well and bring to a boil.
Cover with a tight-fitting lid and transfer to the oven.
Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes.
Fluff the rice with a fork and stir in the green onions and cilantro, if desired.
Serve hot.
