Baked Green Rice Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Long grain white rice | 1 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Chilies | 2 , deveined | |
| 6 thin green onions, thinly sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Chicken broth | 1 3/4 Cup (16 tbs) | |
| Queso | 1 1/2 Cup (16 tbs), shredded | |
| Coriander | 1/3 Cup (16 tbs), chopped | |
| Fresh coriander sprig | ||
Directions
1. Heat oven to 375°F (190°C). Heat lard in 10-inch (25-cm) skillet over medium heat until hot. Add rice; cook, stirring constantly, until rice turns opaque white, about 2 minutes.
2. Quickly add white onion; saute over medium heat 1 minute. Add chilies, green onions, garlic, salt and cumin; saute 20 seconds.
3. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.
4. Remove skillet from heat. Add 1 cup (250 mL) cheese and the chopped coriander; toss lightly to mix. Transfer to greased 1 1/2 quart (1.5-L) baking dish; top with remaining cheese.
5. Bake, uncovered, until rice is tender and cheese topping is melted, about 15 minutes. Garnish with coriander sprig.
2. Quickly add white onion; saute over medium heat 1 minute. Add chilies, green onions, garlic, salt and cumin; saute 20 seconds.
3. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.
4. Remove skillet from heat. Add 1 cup (250 mL) cheese and the chopped coriander; toss lightly to mix. Transfer to greased 1 1/2 quart (1.5-L) baking dish; top with remaining cheese.
5. Bake, uncovered, until rice is tender and cheese topping is melted, about 15 minutes. Garnish with coriander sprig.
Chef
