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
It is quite feasible to track the history of written cooking instructions far back into the far past, certainly as far as the Egyptians, and possibly even further than that. Having said that, mostly, these old cook books were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices such as parsley and basil. These new culinary innovations led to a torrent in manuscripts on cookery, the majority of which still exist in academic collections. Over the succeeding few centuries, the powerful and wealthy houses competed to serve the most exotic meals, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, cook books are highly popular mostly as a result of better eduction, more spare time and disposable income. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Baked Mexican Rice recipe.
