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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 taste

Directions:

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.