Loaded Mexican Rice with Cheese
Source of Recipe
Star Tribune Jan 24, 2002
List of Ingredients
Serves 6.
• 2 c. basmati rice
• 1 tbsp. butter
• 3 c. water
• 2 tbsp. vegetable oil
• Kernels from 6 ears of uncooked corn, or 2 c. frozen corn
• 1/2 tsp. cayenne pepper, or more to taste
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 9 green onions, chopped
• 6 cloves garlic, minced
• 6 small (or 3 large) poblano peppers, roasted, skinned and diced
• 3 sweet red bell peppers, roasted, skinned and diced
• 1 (15 oz.) can black beans
• 2 large tomatoes, diced
• 1 c. queso anejo (Mexican aged cheese, available at Mexican markets) or other crumbly cheese, such as feta
• 1 bunch fresh cilantro, washed and snipped
• 1 lime, plus extra wedges for serving
Recipe
Rinse basmati rice in a strainer until the water runs clear. Melt butter in medium pot over high heat and add rice, stirring just until kernels turn bright white. (This step will prevent sticky rice.) Add water and bring to a boil. Lay a paper towel over the pot, put on the lid, and turn the heat to medium-low. Simmer for 15 minutes. Remove from heat and let rice sit for an additional 10 minutes.
Heat vegetable oil in a large skillet on medium-high heat. Add the corn, cayenne pepper, salt and black pepper, and stir. Continue cooking and stirring for about 5 minutes. Add chopped green onions and garlic, and continue cooking for about 3 more minutes. Add the roasted poblano peppers, roasted red bell peppers and black beans. Stir well to mix. Add the rice and diced tomatoes, and mix again.
Crumble queso anejo over rice mixture and stir. Garnish with cilantro. Squeeze a lime over the entire dish, and serve with extra lime wedges.
Nutrition information per serving:
Calories 484
Carbohydrates 98 g
Protein 19 g
Fat 15 g
including sat. fat 6 g
Cholesterol 28 mg
Sodium 1065 mg
Calcium 237 mg
Dietary fiber 10 g
Diabetic exchanges per serving: 1 vegetable exch., 6 bread/ starch exch., and 3 fat exch.
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