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Mexican Rice Cazuela with Three Peppers, Zucchini, Corn and Cheese | Print |
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This luscious rice cazuela provides all the comfortable satisfaction of great lasagna—but with spice and new world flair.

 Serves 4 to 6

  • 2 bottles (16 ounces each) Frontera Jalapeno Cilantro Salsa
  • ½ each, small red, green and yellow bell peppers, cut into 1-inch matchsticks, about 1 cup total
  • 1 small zucchini, cut into 1-inch matchsticks, about ½ cup
  • 1 cup fresh or frozen corn kernels        
  • Salt
  • 1 cup uncooked Lundberg long-grain white rice (see note)
  • 2 cups (8 ounces) shredded brick or Monterey jack cheese     
  1. Mix the Frontera Salsa, sliced peppers, zucchini, corn kernels, ½ teaspoon salt and 1 ½ cups of the cheese in a large bowl.
  2. Heat 3 quarts water to a boil; add 1 teaspoon of salt and return to the boil. Add the rice and simmer, uncovered, 10 minutes, until the grains are almost tender. Pour into a strainer, then spread onto a tray to cool.
  3. Heat the oven to 350 degrees. Stir the cooled rice into the salsa mixture. Taste and adjust the salt. Spoon into a lightly oiled 8 x 8-inch baking dish. Sprinkle on the remaining ½ cup of the cheese. Bake until bubbly and the cheese is golden, 40 to 45 minutes. Cool slightly before cutting into squares.      

Note: You may substitute 4 loosely-packed cups of steamed rice (cooled) and skip step 2.  Serve with a romaine lettuce and watercress salad and crusty bread.