Baked Salsa Rice with Green Chiles, Lime, and Cilantro
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tsp. olive oil
- 1 1/2 cups chicken or vegetable broth
- 1/4 tsp. ground cumin
- 1 medium-sized onion chopped small
- 1 can (4 oz.) diced green chiles with juice (anaheim chi not jalapenos unless you want it very spicy)
- 1 cup salsa (i used pace picante sauce)
- 1 t + 1 t fresh-squeezed lime juice
- 1 cup long-grain rice (i used uncle ben's converted rice
- 1/2 cup chopped cilantro (or more)
- green tabasco sauce or your favorite hot sauce if you want more heat
- Carbohydrate 1.57626 g
- Cholesterol 0 mg
- Fat 2.7029174964 g
- Fiber 1.39912502002716 g
- Protein 3.4535025 g
- Saturated Fat 0.416178749502912 g
- Serving Size 1 1 Recipe (339g)
- Sodium 531.806999999928 mg
- Sugar 0.177134979972839 g
- Trans Fat 0.0956639999025123 g
- Calories 45 calories
Instructions: Preheat oven to 350F/180C. Heat the olive oil in a heavy frying pan and saute the onion over medium-high heat until it just barely starts to brown, about 5 minutes. Add the cumin and diced green chiles with juice and cook 2-3 minutes more. Add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil, then stir in the rice. Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid. Cook the rice covered for about 45 minutes, or until the liquid is all absorbed and the rice is cooked through. (I would check it at 40 minutes, although mine took the entire 45 minutes.) When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot.If you'd like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over. This rice would probably freeze well, although I didn't have any left to test it. I would add the cilantro when the rice is thawed so it doesn't go black in the freezer.
