Mexican Rice Skillet

Name: Mexican Rice Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 29.58 ml oil; 236.59 ml uncooked rice; 1 small onion, minced; 5 garlic cloves, minced; 118.29 ml water; 2.46 ml salt; 236.59 ml boiling water or 236.59 ml broth; 2 medium green peppers, cut in strips; 236.59 ml corn (canned or frozen); 226.79 g sour cream; 236.59-473.18 ml sharp cheddar cheese, shredded

Submitted by luvinlif2k

"Serve this rice with chicken or as a main dish for a light meal. From Extending the Table. Submitted for ZWT 2007."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4

ingredients

29.58 ml oil
236.59 ml uncooked rice
1 small onion, minced
5 garlic cloves, minced
118.29 ml water
2.46 ml salt
236.59 ml boiling water or 236.59 ml broth
2 medium green peppers, cut in strips
236.59 ml corn (canned or frozen)
226.79 g sour cream
236.59-473.18 ml sharp cheddar cheese, shredded

directions

Heat oil in a large, heavy frypan.
Add uncooked rice and fry for 1-2 minutes, stirring gently.
Add onion, garlic, 1/2 cup water and salt.
Cook until all water is absorbed, stirring constantly.
Add 1 cup boiling water or broth, pepper strips and corn.
Cover and simmer about 20 minutes, without stirring, until all liquid is absorbed.
Remove from heat and spread sour cream over the top.
Top with shredded cheese.
Cover and let stand 5-10 minutes until cheese melts.

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RECIPE SUBMITTED BY

luvinlif2k

Bowie, Maryland

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)

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