Sonoran rice

4 servings

Ingredients

Quantity Ingredient
28 cans Whole peeled tomatos
2 tablespoons Tomato juice
1½ cup Finely chopped onions
1 teaspoon Diced green chilies
2 tablespoons Safflower oil
1 Jalapeno chili
2 teaspoons Chopped fresh basil
2 teaspoons Garlic powder
1½ teaspoon Ground cumin
1 teaspoon White pepper
¾ teaspoon Ground coriander
1½ cup Uncooked rice

Directions

Contributed to the echo by: Keith Ker Preheat oven to 375 degrees.

Drain and chop the whole, peeled tomatos. Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of casserole with oil.

Combine all ingredients but rice in casserole. Stir over high heat 1 minute, reduce heat to medium. Add rice, cover, and transfer to oven.

Bake until liquid is absorbed, about 35 minutes.

Servings: 4

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