Sonoran rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | cans | Whole peeled tomatos |
| 2 | tablespoons | Tomato juice |
| 1½ | cup | Finely chopped onions |
| 1 | teaspoon | Diced green chilies |
| 2 | tablespoons | Safflower oil |
| 1 | Jalapeno chili | |
| 2 | teaspoons | Chopped fresh basil |
| 2 | teaspoons | Garlic powder |
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | White pepper |
| ¾ | teaspoon | Ground coriander |
| 1½ | cup | Uncooked rice |
Directions
Contributed to the echo by: Keith Ker Preheat oven to 375 degrees.
Drain and chop the whole, peeled tomatos. Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of casserole with oil.
Combine all ingredients but rice in casserole. Stir over high heat 1 minute, reduce heat to medium. Add rice, cover, and transfer to oven.
Bake until liquid is absorbed, about 35 minutes.
Servings: 4