Mexicali Rice

By bklynmommy

Ingredients

• 1 Cup of Jasmine Rice
• 2 Cups of Chicken/Veggie Broth
• 1/2 Cup of Evaporated Milk
• 1/4 Cup of Sour Cream
• 1 Cup of Corn
• 1 Small Handful of Cilantro, Chopped
• 2 Adobo Peppers, Chopped (drop this to one for a little less spice)
• 1 7 Oz. Can of Diced Green Chiles
• 1 Cup of Diced Tomatoes
• 1/2 Cup of Shredded Cheddar Cheese
• 1/2 tsp of Chili Powder
• 1/2 tsp of Cumin

Details

Adapted from mommiecooks.com

Preparation

Step 1

Place your broth in a pot on the stove and get it boiling.

Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.

Now add in your chopped green chiles, corn, and cilantro.

Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder.

Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Add salt if needed.