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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 Jalapeño 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
- Mix the Frontera Salsa, sliced peppers, zucchini, corn kernels, ½ teaspoon salt and 1 ½ cups of the cheese in a large bowl.
- 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.
- 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.
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