Mexican Green Rice

READY IN: 1hr
Recipe by swissms

From Sun Country Mexican Cookbook II.

Top Review by noway

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.

Ingredients Nutrition

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.

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