Baked Mexican Rice Recipe

Ingredients

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

 

 

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Categories: Mexican; Rice; Vegetable


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Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an outbreak in cookery books, some of which are now in private libraries.

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We hope you enjoy this Baked Mexican Rice recipe.

 


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