By: Kecia’s Flavor Breakthrough!
A dish to go with the Spicy Skillet Lime Cilantro Chicken I want to make… This turned out amazingly tasty! I ended up eating the leftovers for lunch the next day! It would go great with a number of dishes!
1 cup whole grain rice
2 cup chicken or vegetable broth
1 cup tomato sauce
6 scallions chopped, divided
1 jalapeno pepper, seeds, veins removed and diced
½ bell pepper diced
1 clove garlic minced
½ cup frozen sweet corn kernels, thawed
1 tsp cilantro
2 tsp cumin
1 tsp chili powder
2 tsp salt
1/2 cup shredded cheddar or Mexican blend cheese
Preheat oven to 375*
Spray casserole dish with non stick cooking spray
Place rice, broth, tomato sauce, 4 of the chopped scallions, jalapeno pepper, bell pepper and garlic into saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Remove from heat, add corn
Add cumin, chili powder, cilantro and salt and stir
Pour rice mixture (which should still have a little liquid) into the casserole dish. Sprinkle a light coating of cheese on top
Cover with aluminum foil. Bake for 15 minutes or until liquid is absorbed and cheese is melted. Garnish with some chopped scallion greens. Great with Cilantro Lime Skillet Chicken