Baked Salsa Rice with Green Chiles, Lime, and Cilantro
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
1 medium-sized onion, chopped small
2 tsp. olive oil
4 oz. diced green chiles (Anaheim chiles, not Jalapenos unless you want it very spicy)
1/4 tsp. ground cumin
1 cup salsa (I used Pace Picante Sauce)
1 1/2 cups chicken or vegetable broth
1 T + 1 T fresh-squeezed lime juice
1 cup long-grain rice (I used Uncle Ben’s Converted Rice)
1/2 cup chopped cilantro (or more)
Green Tabasco Sauce or your favorite hot sauce, if you want more heat
Instructions:
Makes 4-6 servings.
Preheat oven to 350F/180C. Heat the olive oil in a heavy frying pan and saute the onion over medium-high heat until it just barely starts to brown, about 5 minutes. Add the cumin and diced green chiles with juice and cook 2-3 minutes more. Add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil, then stir in the rice.
Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid. Cook the rice covered for about 45 minutes, or until the liquid is all absorbed and the rice is cooked through. (I would check it at 40 minutes, although mine took the entire 45 minutes.) When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot. If you’d like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over.
From kalynskitchen.com