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Baked Mexican Rice
1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 tsp. salt
1 tsp. freshly ground black pepper |
1 Tbsp. chili powder
1 4 ounce jar button mushrooms
8-12 slices garlic sausage or chorizo
1 1/2 cups Stock
Grated Parmesan cheese |
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.
Serves 4
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