Recipe: Baked Mexican Rice
Summary: After Cooking this Mexican Rice Recipe can be sprinkled with Parmesan or Longhorn cheese
Ingredients
- 1 onion, finely chopped
- 1 4-ounce can button mushrooms, drained
- 1 clove garlic, chopped
- 1/3 cup olive oil
- 10 to 12 slices chorizo
- 1 cup rice
- 1 1/2 cups beef or chicken stock, heated to boiling
- 1 teaspoon salt
- 1 teaspoon freshly ground Grated Parmesan or shredded Longhorn cheese
- black pepper
- 2 tablespoons chile powder
Instructions
- In heavy casserole dish, sauté chopped onion and garlic in olive oil until just soft.
- Add rice, salt, pepper and chile powder; brown slightly.
- Add mushrooms, chorizo and enough boiling beef or chicken stock to come 1 inch above the rice.
- Cover with a tight lid and bake at 350 degrees for 30 to 35 minutes or until liquid is completely absorbed.
- Sprinkle with Parmesan or Longhorn cheese.
- Serves: 4
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
