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House & Garden

Baked Mexican Rice

By James Beard

3.9

(53)

Recipe information

  • Yield

    Serves 4

Ingredients

1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 4-ounce jar button mushrooms
8-12 slices garlic sausage or chorizo
Stock (about 1 1/2 cups)
Grated Parmesan cheese

Preparation

  1. Sauté the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice. Cover with a tight lid and bake in a 350°F. oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.

TagsRiceRice & GrainsButton MushroomMushroomVegetableChorizoSausageMeatParmesanCheeseDairyGarlicRoot VegetableOnionSideDinnerNut FreeOven BakeHouse & Garden
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