Prep 0 mins
Cook 45 mins
I am not finding many recipes using Morelos' rice from Mexico, so I have been testing and substituting it in recipes calling for standard long grain white rice. Fresh green chili was used in place of canned. From our local newspaper, source unknown.
- 1 cup morelos' rice
- 1⁄2 cup white onion
- 1 large garlic clove, unpeeled
- 2 medium tomatoes
- 4 ounces mild green anaheim chilies, stemmed, seeded and minced
- 2 1⁄4 cups sodium-free vegetable broth
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon Mexican oregano
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1⁄8 cup fresh curly-leaf parsley
- 1⁄8 cup fresh cilantro leaves
- Preheat oven to BROIL.
- Rinse the rice until the water starts to run clear. Set aside to drain thoroughly.
- Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened.
- Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces.
- Preheat oven to 350 degrees.
- In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro.
- Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes.
- Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste.
- Serve hot.