Ingredients
- 4 6-ounce custard cups or any small cups
- 2 teaspoon olive oil
- 1 cup basmati or long grain white rice
- 1/2 cup frozen corn
- 1 cup 4-ounce can chopped green chiles
- 2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cup chicken broth or water
Preparation
Baking Directions:
1.Heat oil in a large saucepan over medium heat.
Add rice and cook until translucent, about 2 to 3 minutes, stirring constantly.
Add corn, chiles, cumin, salt, and pepper and mix well.
Add chicken broth and bring mixture to a boil.
Reduce heat, cover, and simmer 20 minutes, or until rice is tender and liquid is absorbed.
2.Coat four 6-ounce custard cups (or any small cups, empty tuna cans, etc.)
with non-stick spray.
Spoon rice mixture into prepared cups and pack down with the back of a spoon.
Invert cups onto dinner plates, tap the bottom with your hand and remove cup.
Serving Directions:
Note: You can prepare the timbales in advance and refrigerate overnight (in the molds).
Reheat in the microwave or set them in a large shallow baking dish (in ¼-inch of water) and bake 30 minutes at 350 degrees.
Unmold as directed.
