Mexican Rice by Jan McCracken
You be the judge of the green chilies; you don' have to use the whole can.
Decide for yourself how much or how little spice you want.
Serves 8
Calories: 114.30
Fat: 0.45 grams
Saturated Fat: 0.10 grams
Carbohydrates: 23.80 grams
Calcium: 26.95 mg
Lactose: 0.0 grams Nonstick cooking spray
1 cup long grain rice, uncooked
¾ cup chopped dry sun-dried tomatoes
½ cup chopped sweet red pepper
¼ cup chopped green onions
1 4½-ounce can chopped green chilies
2 teaspoons cumin seeds
1 clove garlic, minced
2½ cups beef broth
Preheat oven to 350°F.
Coat a 2-quart casserole dish with cooking spray.
Combine long grain rice, sun-dried tomatoes, sweet red pepper, green onions, green chilies, cumin seeds, and garlic in casserole dish.
Bring beef broth to a boil in a medium saucepan. Pour broth over rice mixture.
Cover and bake until liquid is absorbed and rice is tender, about 40 minutes.
Long Grain Rice Fluff
The kernel of long grain rice is long and slender. In fact, it's almost five times longer than its width! Long grain rice is known for its fluffiness when cooked. Basmati rice is one flavorful variety of long grain rice.
