Arroz Veracruzano 12.000

Bill O'Leary

Jul 11, 2007

This creamy side dish could be the right accompaniment for your next grilled beef, pork or fish -- especially those marinated with Latin flavors.

The original recipe called for 2 cups of heavy cream, but a combination of nonfat half-and-half and light cream works, too.

Servings: 12
  • 3 cups uncooked medium-grain rice
  • 1/2 teaspoon garlic powder
  • Pinch salt
  • 1 pound grated Monterey Jack cheese
  • 1 to 2 4.5-ounce cans diced green chili peppers, with their juice
  • 2 cups heavy cream (may substitute 1 cup nonfat half-and-half and 1 cup light cream)


Preheat the oven to 350 degrees. Lightly grease a 3-quart casserole dish (preferably deep).

Cook the rice according to package directions; when the water comes to a boil, add the garlic powder and salt to taste. Spoon about one-quarter of the cooked rice into the casserole, then cover with about one-quarter of the grated cheese. Sprinkle about one-quarter of the chili peppers and their juice over the cheese, then pour 1/2 cup of the heavy cream (or half-and-half/cream mixture) evenly over the layer. Complete 3 more layers. Bake for 25 to 35 minutes, until the cheese is bubbly and starts to brown.

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Recipe Source

From Elizabeth George's mother, Ana.

Tested by Bonnie S. Benwick.

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