Colorado Mexican Rice

by co0kie78

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Discover the superb taste of Colorado Mexican rice, a rice recipe which has been flavored with a blend of pureed roasted vegetables and stir fried with peas, carrots, and tomatoes. Melted cheese as topping simply finishes off this irrestible dish in a true culinary delight.

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Colorado Mexican Rice recipe - How to make Colorado Mexican Rice

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Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 mins 6
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Ingredients

2 cups water
1 cup uncooked rice (chawal)
4 medium tomatoes, halved
1/2 medium onion
1 clove of garlic (lehsun), peeled
1/4 cup olive oil
1/2 cup green peas
2 carrots, chopped
1 small potato , peeled and chopped
1/2 cup Sour Cream
1 bunch of coriander (dhania), chopped
1 capsicum, chopped
salt to taste
4 ounces manchego cheese

Method

Preheat oven to 450 degrees f (230 degrees c). lightly grease a medium baking sheet.
Bring water to boil in a medium saucepan, and stir in rice. reduce heat, cover, and simmer for 20 minutes.
Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. remove from heat, and allow to cool completely. puree the roasted vegetables in a blender or food processor.
Drain any remaining liquid from rice.
Heat olive oil in a medium skillet over medium heat. stir in serrano chili, and cook until tender.
Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet.
Season with cilantro and salt. cook and stir until all vegetables are tender and rice is browned.
Mix in manchego cheese to melt before serving.