Ingredients :
- 2 cups uncooked Basmati rice
- 3 cups vegetable broth
- 1 cup water
- 1 white or yellow onion
- 1 clove garlic more if you prefer
- Olive oil to sauté
- Zest and juice from two limes
- 1/2 bunch cilantro washed and stems removed so you just are using the leafy part
- 1 can evaporated milk or heavy cream
- to taste salt and pepper
- Butter to season
- Shredded cheddar cheese for top if you like
Method :
- Cook first three ingredients on stove just like you are cooking rice with package directions, but use the vegetable broth and water.
- Above picture is how mine turned out Then allow to cool
- In sauté pan, sweat onions and garlic
- Add to that lime zest and cilantro. Looks like this when done
- Cook just a liitle longer and add all juice from the two limes
- Once the sautéed mixture has cooled a bit, place all in a food processor or blender
- Once in food processor, blend slowly and start adding the milk, or cream if you choose, to the onion and cilantro mixture. Mine came out like this
- Now take the cooled cooked rice, put in a casserole dish for the oven large enough for all ingredients
- The combine all together in a prepared casserole dish. Stir in some shredded cheddar cheese if you like and maybe some pads of butter. I like to add some cheddar cheese to the top and a little Panko for crunch. This is what mine looked like just before the oven
- Cook in center of oven 350 degrees for about 15 - 20 minutes done. Enjoy.
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