1 1/2 cups rice
3 cans of beef consumme
whole green chiles (bigger can, 3-4 chiles)
small block jack cheese
In skillet, brown rice with butter. Cut chile in half, open and cut in half again.
Cut cheese into thin strips (finger-size) wrap chiles around cheese, lay seam-side down in pyrex baking dish.
Add 1 can of consumme to rice and simmer until all our most has soaked in. Pour rice on top of chiles and add to remaining cans of consumme.
Bake at 375 for one hour
(one can consumme per 1/2 cup rice if you want to make more or less)
Subscribe to:
Post Comments (Atom)
1 comment:
The truth of the matter is that I've only made this rice once. I love it, it's really good... Beth used to make it all the time and it's yummy... but I always make Darin's secret Spanish rice recipe instead. Spanish rice-a-roni, to be exact. I have never liked rice but I always loved Darin's Spanish rice... so finally I asked her for the recipe and she revealed it was just rice-a-roni, and you just add a can of tomatoes... recipe is right on the box. So that's what I make when I make enchiladas and my in-laws have always been wildly impressed by it... thinking I'd slaved over the stuff.
Fast forward to a while back when I'd made the enchiladas at my mother-in-law's house and she thought we should have the leftovers the following night when Scott's cousins were coming for dinner... only problem was that there wasn't enough rice leftover, and I wasn't going to be around to make more... so my mother-in-law, who LOVED my rice, asked for the recipe so she could make more. DOH!
We still laugh about it and she now uses it as her secret-recipe rice.
Post a Comment