Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Colorado Mexican Rice

SUBMITTED BY: PRINCESA

"I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego."
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 3.9 star rating.
Read Reviews (10)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups water
  • 1 cup uncooked white rice
  • 4 medium tomatoes, halved
  • 1/2 medium onion
  • 1 clove garlic, peeled
  • 1/4 cup olive oil
  • 1/2 cup fresh shelled green peas
  • 2 carrots, chopped
  • 1 small potato, peeled and chopped
  • 1/2 cup sour cream
  • 1 bunch fresh cilantro, chopped
  • 1 serrano pepper, chopped
  • salt to taste
  • 4 ounces manchego cheese

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  3. 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.
  4. Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
  5. 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CHRISHUDSON43
This was great. Quick, easy and delicious. It's good as well from a variety standpoint, as you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2003 by SUGREY
This was a very interesting dish. The final result was great but I changed some things. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2003 by Amy P.
I made this one once before and didn't care for it. The cilantro was WAY overwhelming, as was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by POPPINS99
With some changes, this is a 5 star I believe. The potatoes and carrots were too crunchy for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2003 by Lu
I thought this rice had an interesting flavor, and I have to say I enjoyed it. However, my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by VIVNIDHI
Made it exactly as suggested.It just is a little time consuming. The manchego adds a lot of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2003 by SAPPHIRE011382
The rice was interesting and good...however I think I would make a few suggestions to make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2003 by Bighorn Cook
Yum! I didn't have pea and I forgot the sour cream, but who needs the extra calories? This... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2007 by COOKNKC
I made this for my family when I was 16 and it was delicious. I made too much but it didn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by Chris and Jeanette
Tasty, quick and easy! MORE