Ingredients:
- 2 c. water
- 1 cup white uncooked rice
- 4 medium halved tomatoes
- a dozen medium onions
- 1 garlic clove, peeled
- 14 cups extra virgin olive oil
- 12 cups shelled fresh green peas
- 2 chopped carrots
- 1 small peeled and chopped potato
- 12 cups soured cream
- 1 bunch chopped fresh cilantro
- 1 chopped serrano pepper
- season with salt to taste
- 4 oz. manchego cheese
Direction:
Step 1
Preheat the oven to 450°F (230 degrees C). Grease a medium baking sheet lightly.
Step 2
Bring water to a boil in a medium saucepan and add rice. Reduce the heat to low, cover, and set aside for 20 minutes to simmer.
Step 3
On the prepared baking sheet, arrange the tomato halves, onion, and garlic in a single layer. Roast for 10 to 15 minutes, stirring occasionally, in a preheated oven, until evenly browned. Take the pan off the heat and set it aside to cool completely.
Step 4
Puree the roasted vegetables in a blender or food processor. Remove any remaining liquid from the rice.
Step 5
Heat the olive oil in a medium skillet over medium heat. Cook until the serrano chili is tender. In a skillet, combine rice, pureed vegetables, peas, carrots, potato, and sour cream. Season with cilantro and salt to taste. Cook, stirring constantly until all vegetables are tender and rice is browned. Melt the manchego cheese before serving.
Nutrition Fact:
359 calories per serving; 8.9g protein; 40g carbohydrates; 18.1g fat; 22mg cholesterol; 301.2mg sodium Complete Nutrition
