|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.)
When the onion has started to barely brown, add 1 can diced green chiles and the cumin and cook a couple of minutes more.
Stir in the rice and transfer the mixture to a 2 1/2 quart baking dish that has a tight-fitting lid.
(Makes 4-6 servings, depending on what else you serve with it; recipe adapted from The Big Book of Casseroles.)
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
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.)