De Bandera Baked Morelos' Rice – a delicious recipe with rice, white onion, garlic, tomatoes, green anaheim chilies, vegetable broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to BROIL.
2
Rinse the rice until the water starts to run clear. Set aside to drain thoroughly.
3
Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened.
4
Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces.
5
Preheat oven to 350 degrees.
6
In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro.
7
Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes.
8
Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste.
9
Serve hot.
238
kcal
Calories
1
g
Fat
52
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup morelos' rice, 1/2 cup white onion, 1 large garlic clove, unpeeled, 2 medium tomatoes, and more.
Yes, De Bandera Baked Morelos' Rice falls under the Soups & Stews 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.
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