Receta Mexican Night at Casa Boultbee

January 15th, 2010 by Erin

My latest attempt at dinner was a little Mexican rice casserole. The great thing about this recipe is that much of it can be made from non-perishable pantry staples, with the addition of just a few fresh items.

I started with a chopped onion and a pile of minced garlic. Saute the veggies in a big pan with a little olive oil, salt, and pepper. It looks like not a lot of stuff for the pan, but trust me, you want to go big because you will be adding to it.

Next, add a can of fire-roasted diced tomatoes, and a small can of diced jalapeño peppers. Let that simmer together for a few minutes until it thickens up a bit and the flavors have had a chance to marry a little bit.

Now, for the…