Mexicali Rice
If you read my post a week or so back featuring Tequila Lime Chicken, then you probably saw a creamy, delectable looking side dish hiding in the background. And I’m guessing you were oogling at said dish and thinking, “that tequila lime chicken looks good enough, but what the HECK is that delicious looking pile of rice in the background?” Well, today is your lucky day, because I’m going to tell you exactly what that lovely dish was.
Gear yourself up for a little mexicali rice. I needed a side to go with my chicken so I grabbed a bit of this and a bit of that and this dish was the result. It was creamy, cheesy, a touch spicy (too much so for my kids, but that didn’t stop my husband and me from thoroughly enjoying it), and a whole lot of yummy, all mixed into one.
Here’s what you’ll need to get started:
Ingredients Needed:
1 Cup of Jasmine Rice
2 Cups of Chicken/Veggie Broth
1/2 Cup of Evaporated Milk
1/4 Cup of Sour Cream
1 Cup of Corn
1 Small Handful of Cilantro, Chopped
2 Adobo Peppers, Chopped (drop this to one for a little less spice)
1 7 Oz. Can of Diced Green Chiles
1 Cup of Diced Tomatoes
1/2 Cup of Shredded Cheddar Cheese
1/2 tsp of Chili Powder
1/2 tsp of Cumin
Salt to taste
Place your broth in a pot on the stove and get it boiling. Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.
Now add in your chopped green chiles, corn, and cilantro. Is it just me or does that corn look like it’s glowing? I guess I better tone down the exposure next go round.
Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder.
Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Add salt if needed.
And that’s it! Mexicali rice here we come. Here’s the finished dish in the pot:
Ole! Bring on the Mexicali side dish baby.
Mexicali Rice
Ingredients:
1 Cup of Jasmine Rice
2 Cups of Chicken/Veggie Broth
1/2 Cup of Evaporated Milk
1/4 Cup of Sour Cream
1 Cup of Corn
1 Small Handful of Cilantro, Chopped
2 Adobo Peppers, Chopped (drop this to one for a little less spice)
1 7 Oz. Can of Diced Green Chiles
1 Cup of Diced Tomatoes
1/2 Cup of Shredded Cheddar Cheese
1/2 tsp of Chili Powder
1/2 tsp of Cumin
Salt to tasteDirections:
Place your broth in a pot on the stove and get it boiling.
Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.
Now add in your chopped green chiles, corn, and cilantro.
Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder.
Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Add salt if needed.
KG Style — June 8, 2010 @ 7:24 am
I subscribe to your blogs and every morning I log into Reader to see what's new and saw this Mexicali rice and now I'm not only starving but want MEXICAN food all day! This looks great though!
Morellocherry — June 8, 2010 @ 7:56 am
Looks great! I love your posts! I made a rice side dish concoction the other day too, lol. Thanks for the tips and ideas!
Love the pics
Biren — June 8, 2010 @ 8:35 am
That sounds so delicious! I would be satisfied with the rice alone and mybe a salad on the side.
Sarah @ Mum In Bloom — June 8, 2010 @ 8:46 am
Julie you crack me up!.. kick the butter to the curb… I spit my coffee laughing out loud
Yep, this looks simply delicious!
Taylor — June 8, 2010 @ 10:06 am
This rice looks SO good and creamy! I'm definitely saving this recipe for the next taco night!
anniebakes — June 8, 2010 @ 10:12 am
wow, Mexico here i come, that looks awesome!
anne
http://www.anniebakes.net
Monet — June 8, 2010 @ 12:19 pm
Julie,
I adore Mexican food, and I'm always looking for a new rice dish to try. This looks so flavorful and creamy. Yum!
Eloise — June 8, 2010 @ 1:04 pm
I've been traveling for the past week (drove from TX to NC and back – I'm sure you can appreciate that drive!) so I'm behind on reading blogs and cooking.
The rice looks fabulous! Can't wait to try it.
I fixed your steamed artichoke with lemon butter dipping sauce for my lunch yesterday, and it was delicious! Thanks for sharing your recipes.
Hope your summer is going well so far!
Joey @ Big Teeth and Clouds — June 8, 2010 @ 3:02 pm
That looks delicious. Butter is a photo hog, I'm sure that's why it squeezed in!
Joey @ Big Teeth & Clouds — June 8, 2010 @ 3:03 pm
I'm not sure which form I should use?
Anyway it looks delicious!
mommiecooks — June 8, 2010 @ 3:05 pm
sorry about that! I'm experimenting with a new comment system and just installed it literally five minutes ago. Technology always makes me want to pull my hair out. Hopefully I'll get it figured out here soon. Sorry for the confusion and thanks for stopping by!
Tanantha @ I Just Love My Apron — June 8, 2010 @ 5:40 pm
Julie, my husband would love this! He loves Mexican food and the idea of making Mexican rice? He would love me to make this!
MaryMoh — June 9, 2010 @ 2:19 am
This looks creamy and delicious…mmmm. I like it.
Ma What's 4 dinner — June 9, 2010 @ 7:08 am
Oh I love it. I'm making the whole shebang this weekend!!!
Lots of yummy love,
Alex aka Ma, What's For Dinner
http://www.mawhats4dinner.com
Anna — June 9, 2010 @ 5:41 pm
Wow, this rice looks sooooooo good, I love all the spices in it. I'm so printing it. Yummmm.