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Colorado Mexican Rice
Colorado Mexican Rice
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetable-infused rice with peas, carrots, tomatoes and gooey manchego cheese.
Ingredients:
  • 2 cups water
  • 1 cup uncooked white rice
  • 4 medium tomatoes, halved
  • 0.5 medium onion
  • 1 clove garlic, peeled
  • 0.25 cup olive oil
  • 0.5 cup fresh shelled green peas
  • 2 carrots, chopped
  • 1 small potato, peeled and chopped
  • 0.5 cup sour cream
  • 1 bunch fresh cilantro, chopped
  • 1 serrano pepper, chopped
  • 4 ounces manchego cheese
Instructions:
  • Preheat your oven to a toasty 450°F (230°C) and lightly grease a medium baking sheet.
  • In a medium saucepan, bring water to a boil. Add rice, then reduce heat, cover, and simmer for 20 minutes.
  • Spread out tomato halves, onion, and garlic in a single layer on the baking sheet you prepared earlier. Roast in the preheated oven for 10 to 15 minutes, stirring occasionally, until they are all golden brown. Let them cool down completely before using.
  • Blend the roasted vegetables until smooth, then ensure to drain any excess liquid from the rice.
  • In a skillet over medium heat, sizzle olive oil, then sauté serrano chili until soft. Add rice, pureed vegetables, peas, carrots, potato, and sour cream. Season with cilantro and salt. Cook until veggies are tender and rice is golden. Melt in manchego cheese and serve.

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