Sunday, March 11, 2012

Recipe for Baked Salsa Rice with Green Chiles, Lime, and Cilantro

Baked Salsa Rice with Green Chiles, Lime, and Cilantro!

It took a couple of tries to get this Baked Salsa Rice just right, and by the final version I had added canned green chiles, lime juice, a pinch of cumin, and extra cilantro to the inspiring recipe for a rice dish that I'd happily make any time as a side dish for any meal with Mexican flavors.  You could also add my version of Rubio's Pinto Beans on the side or wrap the rice and beans into a burrito, and eat this as a vegetarian meal.  The rice is just slightly spicy, but if you're someone who likes a bit more heat just add a little Green Tabasco Sauce or your favorite hot sauce when you eat the finished rice.  This would also be great with a little grated cheese melted over the top if you'd like.

If I had to make a list of my favorite top ten foods, rice would be right up there close to the top.  I often use brown rice, but when I make a dish that calls for white rice, I love Uncle Ben's Converted Rice, which is the lowest-glycemic type of white rice, even lower on the glycemic index than many types of brown rice.  I used chicken stock in this recipe, but if you wanted to substitute vegetable stock this dish could easily be made vegan, and I think it's a great option for this week's Meatless Monday offering.  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

(Edit:  October 2013) My friend Barbara at Pressure Cooking Today made a gorgeous Pressure Cooker Green Chile Lime Salsa Rice by adapting this recipe.

Heat a small amount of olive oil in a heavy frying pan and saute the chopped onion.

When the onion has started to barely brown, add 1 can diced green chiles and the cumin and cook a couple of minutes more.

Then add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil.

Stir in the rice and transfer the mixture to a 2 1/2 quart baking dish that has a tight-fitting lid.

This photo is a reminder that the rice is cooked with the lid on!

Cook for about 45 minutes, or until the liquid is all absorbed and rice is done.

Fluff the finished rice with a fork and stir in the other tablespoon of lime juice (or more.)

Then stir in the chopped cilantro and serve.


Baked Salsa Rice with Green Chiles, Lime, and Cilantro
(Makes 4-6 servings, depending on what else you serve with it; recipe adapted from The Big Book of Casseroles.)

Ingredients: 
1 medium-sized onion, chopped small
2 tsp. olive oil
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not Jalapenos unless you want it very spicy)
1/4 tsp. ground cumin
1 cup salsa (I used Pace Picante Sauce)
1 1/2 cups chicken or vegetable broth
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

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.   


South Beach Suggestions: 
If you use Uncle Ben's Converted Rice which is a low-glycemic type of white rice, this recipe would be a great choice for phase 2 or 3 of the South Beach Diet.

More Tasty Meatless Rice Recipes You May Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Creole-Spiced Rice and Kale from Kalyn's Kitchen
Easy Recipe for Pesto Lemon Rice from Kalyn's Kitchen
Mujadarra - Middle Eastern Lentils and Rice with Caramelized Onions from Kalyn's Kitchen
Basil and Parmesan Rice with Pine Nuts from Kalyn's Kitchen
Kimchi Fried Rice from Little Blue Hen
Rice Pilaf with Mushrooms and Pine Nuts from Simply Recipes
Red Rice Salad with Mint and Shallot Vinaigrette from White on Rice Couple
Brown Rice and Almond Pilaf from The Perfect Pantry
Green Herb Rice from Fearless Kitchen
Vegetable Fried Rice from Appetite for China 
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

29 comments:

Margaret Polaneczky, MD (aka TBTAM) said...

This looks so good!

Kalyn said...

Thanks! We did love it.

Suann said...

Thinking some black beans in a whole wheat wrap with a touch of low fat cheese will make this a very tasty wholesome meatless meal that will be enjoyed at my home! Appreciate all you do in developing great healthy recipes!

Regina Marshall said...

Do you have to tranfer it to the oven? Can it finish cooking on top of the stove?

Joanne said...

I never really know what to make as a side dish for Mexican food but this is going to be my go-to dish from now on, I can tell!

Lydia (The Perfect Pantry) said...

Great idea to bake the rice. I use my rice cooker for most rice dishes now, and I'm thinking this would adapt beautifully. Thanks for the inspiration.

Jeanette said...

My kids would love this with some beans - perfect for Meatless Monday!

Pam said...

Even though I mostly use my rice cooker, I am always on the lookout for a good baked rice!

Celeste B. said...

Why did you transfer it to the baking dish instead of just using lid for pan?

gfe--gluten free easily said...

Kalyn, I made a dish very similar to this the other night. Used brown rice, tomato sauce, chicken broth, salsa, green peppers, and onions. The first night we enjoyed it with grilled beef tenderloins on top and the second night (since we'd eaten the beef tenderloins), I added some ground venison and used some coconut oil when reheating the rice in a skillet. It was delicious both ways. I love all the flavors in your rice dish!

Off to share ... :-)

Shirley

Kalyn said...

Glad so many people are liking this. I honestly don't know how it would work to cook it on the stove, but I'm guessing it might not work as well as baking. If I'd hate a pan that was the size called for, I would have used an ovenproof pan to save dirtying another dish, but I didn't.

CJ said...

Oh I love this. It's one of my favorite types of rice dishes.

kellypea said...

I just got back from my morning walk to open this and OH MY. Honestly, this would be the meal here! I am just now beginning to introduce small amounts of rice back into our diet and the flavors in this are something I know we'd enjoy. Those cans of chopped green chilies are magic, aren't they?

Kalyn said...

Thanks CJ and Kelly. I'd melt a little cheese on top of this and call it dinner, endless ways to use it!

Andrea Meyers said...

I love good spicy rice dishes. Actually this is similar to how I make rice I make when we have Mexican meals, I just make it in the rice cooker. You can also use Ro*Tel.

Kalyn said...

Andrea, I just might have to try this in the rice cooker!

Ambika said...

This sounds like a killer recipe! I HAVE to make this and I know I am going to LOVE this :)

Kalyn said...

Hope so, we definitely loved it!

Mem├│ria said...

I only make it the traditional way, which is on the stovetop for a shorter time, but I could see myself making this if I need extra room for other skillets and pots. Thanks for sharing this method.

Rebecca said...

I really enjoyed this one. I'm going meatless right now, so I ate it with beans; my husband and son tossed in cubes of ham that we had on hand. Happily, I had a ripe avocado that needed using, so I cubed it and served it with the rice. The two together in one mouthful complemented each other beautifully. I will now buy avocados any time I am planning to make this!

Kalyn said...

Rebecca, glad you liked it. I do love the idea of eating this with avocado!

Kaye said...

This was terrific...I followed your recipe to a tee, I used basmati rice however. So many possibilities, I am thinking of making this a filling for corn tortillas and drenching in enchilada sauce! Yum, thanks so much for the recipe, by the way, I like using the oven, no worries like I would have on top of the stove.

Kalyn said...

Kaye, so glad you enjoyed it and glad that the basmati rice worked well.

Anna said...

This was delicious, thanks for the recipe!

Kalyn said...

Anna, glad you liked it!

Juana Ruiz said...

do you have the nutrition info for this dish?

Kalyn Denny said...

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

AmberMK said...

I only have instant brown rice on hand, do you think that would work? I'm newly starting a lower glycemic lifestyle.

Kalyn Denny said...

Amber, I don't think instant rice will work well here, and it's also a lot higher on the glycemic index than converted rice. (Sorry!)

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