Colorado Mexican Rice

I’m Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego.

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.

Per Serving: 359 calories; protein 8.9g; carbohydrates 40g; fat 18.1g; cholesterol 22mg; sodium 301.2mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .