Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
White Rice with Chile Strips, Corn and Cheese
2 T. olive oil
3 cloves garlic, peeled, minced
1 small onion, peeled, minced
2 C. long-grain rice
2 C. chicken broth
1 large bunch chopped cilantro leaves
1 C. fresh corn or canned whole kernel corn
1 C. shredded Chihuahua cheese or mozzarella cheese
1 roasted poblano or jalapeno chile, seeds removed and cut into strips
In a saucepan heat the olive oil over medium heat. Add the onions and garlic and
sauté until glossy. Add the rice and sauté until glossy but not brown. Add 1 cup
chicken broth, cilantro and corn. Cover and simmer, without stirring, 10
minutes. If dry, add more broth. The rice should be fluffy; don't oversaturate.
Some broth might be left over.
About 10 minutes before serving, mix in the cheese and pepper strips. Cover
until ready to serve.
