Colorado Mexican Rice Recipe

Name: Colorado Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked white rice; 4 medium tomatoes, halved; 1/2 medium onion; 1 clove garlic, peeled; 1/4 cup olive oil; 1/2 cup fresh shelled green peas; 2 carrots, chopped; 1 small potato, peeled and chopped; 1/2 cup sour cream; 1 bunch fresh cilantro, chopped; 1 serrano pepper, chopped; salt to taste; 4 ounces manchego cheese

Servings: persons

2 cups water
1 cup uncooked white rice
4 medium tomatoes, halved
1/2 medium onion
1 clove garlic, peeled
1/4 cup olive oil
1/2 cup fresh shelled green peas
2 carrots, chopped
1 small potato, peeled and chopped
1/2 cup sour cream
1 bunch fresh cilantro, chopped
1 serrano pepper, chopped
salt to taste
4 ounces manchego cheese

1
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
2
Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
3
Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
4
Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
5
Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked white rice, 4 medium tomatoes, halved, 1/2 medium onion, and more.

Yes, Colorado Mexican Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colorado Mexican Rice

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