Recipe Colorado Mexican Rice (Vegetarian)

Required Ingredients:

• 2 cups water
• 1 cup uncooked white rice
• 4 medium tomatoes, halved
• 1/2 medium onion
• 1 clove garlic, peeled
• 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 pepper, chopped
• salt to taste
• 4 ounces manchego cheese

Preparing/Cooking:

• 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 cheese to melt before serving.

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