3 cup cooked white rice
2 roasted peppers -- diced
1 jalapenos
1 cup corn
1 cup lowfat sour cream
1 cup shredded monterey jack
1 cheese
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
1/3 cup chopped green onions
Directions
Preheat the oven to 350F. Combine all ingredients, reserving an
ounce of cheese (1/4 cup) . Put mixture in a caserole dish. Bake,
uncovered for 30 minutes.Remove and sprinkle the reserved ounce of
cheese on top. Let stand until cheese melts, about 2 to 3 minutes.
Serve with cilantro mixed with sour cream. [mcRecipe 19Au96 patH]
Recipe By : Recipes from the Pacific Rim, Marjie Lambert, 1995
From:
Servings: 6 servings
Baked Mexican Rice Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into ancient history, in fact as far back into history as early Egypt, and possibly even further. Interesting though that maybe, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius also tells us how the cooks of his times made use of a wide range of herbs and spices, including some familiar names like thyme, mint and dill. Continuing our culinary historical journey, we have some books which were published in the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is familiar to us all today, but instead accounts of the types of food on the tables of the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new spices and herbs led to an increase in recipe publications, most of which are kept safe in private libraries. When we get to the 20th century, recipe books were greatly in demand mostly as a result of more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Baked Mexican Rice recipe.
