cheesy mexican pepper rice
(1 rating)
No Image
This a WONDERFUL, TASTY, MELT IN YOUR MOUTH recipe!!! Please try it! It is easier than it sounds and worth every bite! Great served with any recipe!
(1 rating)
yield
4 -6
prep time
20 Min
cook time
50 Min
Ingredients For cheesy mexican pepper rice
-
2 lgpablano peppers- whole
-
4 lgcorn, fresh
-
1/2 lgwhite onion diced
-
1 Tbspolive oil, light
-
2 cwhite rice
-
1 canchicken broth, low salt
-
1 Tbspsalt
-
1 csour cream, lite
-
2 cmonterey jack cheese
How To Make cheesy mexican pepper rice
-
1First wash your peppers and dry them. If you have a gas stove roast the peppers until toasted on the outside ( if not out on grill and keep turning until roasted) then place the whole peppers in a large baggy and let stream while you prep the rest of rice. in a non stick pan (large) add your oil- when hot add diced onion and sautee for 1-2 min's then add rice- keep stiring and let rice kinda brown-not to much---then cut your corn off the cob and and add to rice- (Keep Stiring) then add broth and 2 cups of water and salt. stir and then when starts boiling turn down heat on low stir once more and cover and let cook untildone- DO NOT STIR---When rice is done taste to see of needs more salt! Then peel the peppers and open and remove seed and dice and add to rice when its done- mix and put in cassarole dish- beat sour cream and spread on top- add cheese and bake on 350 until cheese is melted!!! ENJOY!!!!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT