Prep 0 mins
Cook 25 mins
This is so easy and very tasty. Makes a great side dish with any Mexican/Tex Mex dish. This dish is one of my son's favorites to cook with his wonderful enchiladas. He knows his way in the kitchen.
- 3 tablespoons olive oil
- 1 cup long grain white rice
- 1⁄4 cup green onion, chopped
- 1⁄2 teaspoon garlic powder
- 2 cups chicken broth
- 3⁄4 teaspoon cumin
- 3 tablespoons tomato paste
- 1⁄4 cup monterey jack cheese, shredded
- In medium size saucepan, heat oil. Add rice; stir to brown.
- Add all ingredients EXCEPT cheese.
- Bring to full boil. Reduce heat, cover, and simmer 20 minutes.
- Pour into small baking dish, top with shredded cheese. You may add more cheese if you prefer. I like to add a little chopped green onion on the cheese for color. I've also used brown rice in place of regular rice.
- Bake at 350°F until cheese is melted.
This looks really good and I cant wait to try it. ~munchkin Mama. You probably didnt turn the stove to simmer the rice. When cooking rice you bring it to a hard boil, then reduce to simmer and cover. If you left it to boil for 25 mins uncovered then thats probably why all the liquid evaporated before the rice was done. Typically rice takes 20 to 25 mins. to cook. Just simmer and cover next time :)
I made this last night and it turned out pretty well. I didn't have any cumin so I left that out and added chili powder instead. I thought it was tasty and the directions were easy to follow.
Well, I ended up really liking this recipe, but I had some problems which leads me to leave the low review, which I really dont want to do. The first problem I had is that my rice was not even close to tender after 20 minutes. (I used raw white rice as directed). Maybe if the pan had been covered it would've helped, but still it wouldnt have been tender because the liquid ran out. After adding 2+ additional cups of chicken broth and 2 more tablespoons of tomato paste and cooking it for at least 25 additional minutes with the lid on, the consistency was right but it was very flavorless. I ended up adding 1 t. of chili powder, more garlic powder and more cumin until the taste was better. Then I covered it with 1 cup of cheese. After it was all said and done, I was pleased with the results, but I'm wondering if maybe there is a mistake with the original recipe and hoping that I can "talk" to Potluck and see if that is the case...