One Pan Green Chile and Onion Cheesy Rice with Pinot Szechuan Sauce

3 Jul

I was in the mood for a hearty dish with a lot of flavor, but I was emphatically not in the mood to do a whole lot of dishes.  So I conceptualized a baked cheesy rice and beans dish that could be made in one pan.  The key here, of course, is to use an oven proof pan, preferably cast iron because it will create a nice crust along the sides and bottom of the rice.  This dish has a dirty rice kind of feel to it, but the flavors are really unique thanks to The Czar’s Pinot Szechuan sauce and the green chilies.  Every bite has a nice mix of flavors and textures, from slight heat of the green chiles and pinot szechuan sauce to the cool plain Greek yogurt, the creamy beans and cheese and crunchy rice … it makes this dish interesting and addictive.

It also heats up super well as leftovers and drew several comments about how great it smelled in the kitchen at work.  It also works really well as either a side dish or a main course, and can be made vegetarian by substituting vegetable stock for chicken stock.

One Pan Green Chile and Onion Cheesy Rice with Pinot Szechuan Sauce

2-3 tbs. olive oil

1 cup jasmine rice

1/2 yellow onion, chopped

1 7 oz. can roasted green chilies, roughly chopped

1/3 cup Pinot Szechuan Sauce

2 cups homemade chicken stock

1 cup taco flavored shredded cheese

Kosher salt and freshly cracked black pepper

Plain Greek yogurt or sour cream, for serving, optional

Paprika, for garnish, optional

Preheat oven to 375º.

Heat olive oil in a 10″ cast iron pan set over medium heat. Add rice and cook, stirring, until rice turns opaque. Add onions and cook until fragrant, roughly 1 minute. Add onion and cook until transparent, stirring frequently, about 2-3 minutes.  Add green chilies and stir to combine.  Slowly whisk in stock and bring to a boil over high heat.  Season with salt and pepper.  Reduce heat to low and simmer, covered, for 15 minutes.

Remove from heat.  There should be about 1/4 cup liquid remaining in the pan at this point.  Add the beans and cheese and toss to combine.

Place in oven and bake uncovered for 20 minutes until rice is tender.  Serve immediately topped with sour cream or plain Greek yogurt and some paprika.

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