Baked Salsa Rice with Green Chilies, Lime & Cilantro

I still haven't bought a rice cooker or a good pan with a lid to make rice.  So I was excited to make a baked rice.  I love having rice with my mexican meals. I actually ended up chucking the rice and the beans onto the taco for one big heaping messy taco. 

Leftovers are the best! Dinner the next night was taco meat with beans, rice and scrambled eggs with spinach. Once again, it didn't stay pretty for long. All jumbled up, it tasted pretty darned good!

Baked Salsa Rice with Green Chilies, Lime & Cilantro Recipe
Adapted from Kalyn's Kitchen

1 onion, chopped
1 can (4 oz) diced green chilies, with juice
1/4 tsp. tsp. ground cumin
1 cup salsa
1 1/2 cups chicken broth
2 tbsp. lime juice, divided
1 cup long grain rice
1/2 cup cilantro, chopped

Saute onion in a bit of cooking spray for about 5 minutes.  Add the cumin and diced green chile peppers and cook for about 2 - 3 minutes more.  Add the salsa, chicken broth and 1 tbsp. of the lime juice and bring to a boil, then stir in rice.

Transfer the mixture to a casserole dish with a tight fitting lid.  Cook the rice, covered for about 45 minutes or until all the liquid has absorbed and the rice is cooked through.  When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and chopped cilantro.  Serve hot.  Add Tabasco sauce if you'd like it hotter. 

One Year Ago...

Ham and Pineapple Fried Rice



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