De Bandera Baked Morelos Rice Recipes

Steps:

• Preheat oven to BROIL.
• Rinse the rice until the water starts to run clear. Set aside to drain thoroughly.
• Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened.
• Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces.
• Preheat oven to 350 degrees.
• In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro.
• Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes.
• Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste.
• Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
• Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.