Posts Tagged ‘rice’

Rice with Chilies and Cheese

Ingredients:

2 1/2 cups cooked rice
Salt and pepper to taste
1/4 t. oregano
1 can diced green chilies, such as Ortega, 4 oz
1 pint sour cream
1/2 lb. grated jack cheese
2 T. chopped parsley
Paprika for garnish

Directions:

Mix salt, pepper, and oregano with rice. Blend green chilies with sour cream and cheese. Gently fold into rice. Bake, uncovered, in buttered casserole or mold for 30 minutes at 350. You may wish to put a bit more cheese on top during last 5 minutes of baking. Garnish with parsley and paprika. Serve 4 to 6.

Source:
Frugal Gourmet

Spicy Brown Rice with Eggplant and Tomatoes

Ingredients:

1/2 cup oil
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 medium onion, chopped
1 cup long-grain brown rice
1 teaspoon ground cumin
1 eggplant
2 cups water
1/2 teaspoon salt
2 ripe medium tomatoes, peeled, seeded, and diced
1/4 teaspoon ground pepper
1 tablespoon chopped parsley

Methods:

In a skillet heat 2 tablespoons oil, add onion and cook over low heat until soft, but not browned. Add garlic and cumin, cook 1/2 minute. Add rice and cook until lightly browned.

Pour in water; bring to a boil. Cover and simmer over low heat 40 minutes or until tender. Meanwhile, peel eggplant and cut into 1 inch cubes. In another skillet, heat remaining oil.

Add eggplant cubes, saute about 10 minutes or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.

Add tomatoes to skillet used to cook eggplant, cook over medium heat, stirring, until liquid is completely absorbed. Using a fork, carefully stir in eggplant and tomatoes into rice.

Cover, let stand 10 minutes. Stir in salt, pepper, parsley and cilantro, taste for seasoning. Serve
immediately. Serves 6.