With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. —Sherri Melotik, Oak Creek, Wisconsin
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh cilantro
Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender.
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Average Rating:
Susan's Kitchen
Mar 9, 2011
Wasn't sure at first when I was putting it together but I was pleasantly surprised. Definitely a nice change when making rice. Would make this recipe again
smidget3069
Oct 7, 2010
was a very good side dish.May try cheddar cheese next time but definitely will make again
barbhall1756
Aug 20, 2010
A unique twist on rice, the cumin and chilies fare really well with the mozzarella cheese. I sprinkled a little more on top of the casserole before baking. I will definitely use this recipe again!
Reviews
Wasn't sure at first when I was putting it together but I was pleasantly surprised. Definitely a nice change when making rice. Would make this recipe again
was a very good side dish.May try cheddar cheese next time but definitely will make again
A unique twist on rice, the cumin and chilies fare really well with the mozzarella cheese. I sprinkled a little more on top of the casserole before baking. I will definitely use this recipe again!
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