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Mexican Green Pilaf

Makes about 6

2 tbs. vegetable oil
1 cup long grain rice (uncooked)
1/2 finely chopped white onion
2 peeled, chopped and grilled Anaheim chillies or fresh poblano
6 thin sliced green onions
1 chopped garlic clove
1/4 tsp. of salt
1/2 tsp. of grounded cumin
2 cups chicken bouillon
1/2 cup grated Chihuahau queso or Monterey Jack cheese
1/4 cup chopped cilantro
1 cilantro stem for decoration

1. Preheat oven to 375 degree. Heat the vegetable oil in a large pan at medium heat until the pan is very warm. Add the rice to the pan. Cook the rice while stirring for 2 minutes or until the rice looses it's transparency.

2. Add the white onion and let cook for one minute. Incorporate while stirring: the chilies, green onions, garlic, salt and cumin.

3. Incorporate the chicken bouillon. Let boil at high heat then reduce to low heat. Cover the pan and let cooking for 15 minutes or until the rice is cooked but still firm.

4. Take out the pan from the heated stove top. Add half of the cheese and all the chopped cilantro. Mix gently. Transfer the mixture into a 1.5 liter greased oven dish bowl. Cover the mixture with the other half of the cheese.

5. Cook into oven without covering for 15 minutes or until the rice is cooked and the cheese melted.

Note: Contributed by Gen C.

Reviews of Mexican Green Pilaf Recipe:

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1-1 of 1 reviews  

  A cookie baker  Sep 21, 2008
Would make this again.
Yum! Goes great with fish tacos. four stars

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four stars
100% would make this again
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