Mexican Green Rice

swissms's Note:

From Sun Country Mexican Cookbook II.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 3 cups cooked rice
• 1 cup chopped fresh parsley
• ½ cup shredded cheddar cheese (2 oz)
• 1⁄3; cup chopped onion
• 1 (4 ounce) can chopped green chilies
• 1 garlic clove , minced
• 1 (13 ounce) can evaporated milk
• 2 eggs , beaten
• ½ cup vegetable oil
• ½ teaspoon ground black pepper
• 1 dash lemon juice
• 1 tablespoon freshly grated lemon zest (zest of 1 lemon)
• paprika

Directions:

1. Preheat oven to 350°F Butter 2-quart baking dish.
2. Mix rice, parsley, cheese, onion, green chiles, and garlic in baking dish.
3. In a bowl, blend together evaporated milk, eggs, oil, salt, pepper, lemon juice and lemon zest.
4. Mix into rice.
5. Sprinkle with paprika.
6. Bake 45 minutes.

Reviews

[The Wallaces]

This recipe caught my eye because I don't care for cilantro and loved the idea of subbing parsley! I used fat-free evaporated milk and omitted the oil to make it healthier and did not miss it at all, the texture and flavor was great. I also used fresh jalapeno instead of canned chiles because I was looking for a hotter side, but will use the canned ones when I want something milder and am short on time. The only thing I would change next time from what I did is to add more cheese, probably at least double, as I could barely taste the cheddar. Thanks swissms for a great side dish! Made for Newest Zaar tag.