Colorado Mexican Rice

Rice is flavored with a blend of pureed roasted vegetables and sauteed with peas, carrots, and tomatoes. Melted manchego cheese finishes off the dish!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 359 Calories

Ingredients

• 2 cups water
• salt to taste
• 2 carrots, chopped
• 1 cup uncooked white rice
• 1 bunch fresh cilantro, chopped
• 1 serrano pepper, chopped
• 1 clove garlic, peeled
• 1 small potato, peeled and chopped
• 4 medium tomatoes, halved
• 4 ounces manchego cheese
• 0.5 cup sour cream
• 0.25 cup olive oil
• 0.5 medium onion
• 0.5 cup fresh shelled green peas

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.

Step 2

Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.

Step 3

Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.

Step 4

Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.

Step 5

Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.