I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.

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  • 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.

Nutrition Facts

359.3 calories; 8.9 g protein; 40 g carbohydrates; 22 mg cholesterol; 301.2 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/20/2003
This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook so I broiled them instead of baked them halfway through. I also used olive oil on them. They were a little bland; next time I would use some seasoning with them. It also took a LONG time for the vegetable mixture to congeal and the cheese to melt. I also used only one carrot and that was perfect. The potatoes were crispy and the whole thing was incredible! Read More
(12)

Most helpful critical review

Rating: 3 stars
09/24/2003
The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next time I will boil them a little first or cook them seperatly first. Also I would take the skin off the tomotes once they come out of the oven(it peels off easily) and then puree them and salt and pepper the vegetables in the oven. The whole thing needed salt and my rice didn't brown. I used mozzerlla instead of the suggested cheese and omitted the chili and cerrano......lol although this sounds like a negative review...with the changes I would definately try this again. Read More
(4)
23 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/20/2003
This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook so I broiled them instead of baked them halfway through. I also used olive oil on them. They were a little bland; next time I would use some seasoning with them. It also took a LONG time for the vegetable mixture to congeal and the cheese to melt. I also used only one carrot and that was perfect. The potatoes were crispy and the whole thing was incredible! Read More
(12)
Rating: 4 stars
05/30/2003
I made this one once before and didn't care for it. The cilantro was WAY overwhelming as was the carrot. But I tried it again today w/several modifications and really liked it! I reduced the carrot to 1 and chopped it VERY small and left out the cilantro entirely.:) I also substituted cheddar cheese as I couldn't find the manchego at the grocery store. I also found I needed to add salt & pepper. So....though it doesn't much resemble the original it was still tasty. Thank you!! Read More
(11)
Rating: 5 stars
01/11/2006
With some changes this is a 5 star I believe. The potatoes and carrots were too crunchy for me so I'd pre-cook those. Other than that we all loved it. It turned out more like risotto than browned or fried rice but I like that. Very nice flavor. Thanks! Read More
(10)
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Rating: 5 stars
06/23/2003
This was great. Quick easy and delicious. It's good as well from a variety standpoint as you could easily substitute some of the vegetables. Fantastic!! Read More
(8)
Rating: 4 stars
05/30/2003
I thought this rice had an interesting flavor and I have to say I enjoyed it. However my family did not like it at all. The recipe made so much I had to throw alot away. I won't make again because of how long it took and only I enjoyed it. Read More
(8)
Rating: 5 stars
01/16/2004
Made it exactly as suggested.It just is a little time consuming. The manchego adds a lot of flavor to it. Thanks a lot for this recipe. Read More
(6)
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Rating: 5 stars
06/20/2003
Yum! I didn't have pea and I forgot the sour cream but who needs the extra calories? This stuff was great! A little work intensive though Read More
(4)
Rating: 3 stars
09/23/2003
The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next time I will boil them a little first or cook them seperatly first. Also I would take the skin off the tomotes once they come out of the oven(it peels off easily) and then puree them and salt and pepper the vegetables in the oven. The whole thing needed salt and my rice didn't brown. I used mozzerlla instead of the suggested cheese and omitted the chili and cerrano......lol although this sounds like a negative review...with the changes I would definately try this again. Read More
(4)
Rating: 5 stars
05/16/2007
I made this for my family when I was 16 and it was delicious. I made too much but it didn't take long for everyone to eat it all. If I can cook it you can too believe me. Read More
(3)