South of the Border Rice

[Guest guest]

South of the Border Rice

 

2 cups water

1 cup uncooked white rice

4 medium tomatoes, halved

1/2 medium

onion

1 or 2 cloves garlic, minced

1/4 cup olive oil

1/2 cup fresh shelled green peas

2 carrots, chopped

 

1 small potato, peeled and chopped

1/2 cup sour cream

1 bunch fresh

cilantro, chopped

1 serrano  oo jalapeno pepper, finely chopped

salt to

taste

4 ounces manchego or grated white cheese, even soy cheese will work

 

Preheat oven to 450 degrees F (230

degrees C). Lightly grease a medium baking sheet.

Bring water to boil in a

medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20

minutes.

Place tomato halves,

onion, and garlic in a single layer on the prepared baking sheet. Stirring

occasionally, roast 10 to 15 minutes in the preheated oven, until evenly

browned. Remove from heat, and allow to cool

completely.

Puree the

roasted vegetables in a blender or food processor. Drain any remaining liquid

from rice.

 

Heat olive oil in a medium skillet over medium heat. Stir in serrano chili,

and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and

sour cream in the skillet. Season with cilantro and salt. Cook and stir until

all vegetables are tender and rice is browned. Mix in manchego  or grated white

cheesecheese to melt

before serving.