Food Friday: Chile Relleno Casserole & Arroz Mexicano
chile-relleno
by Casey Hawk
November 3, 2017

Need to add a little spice to your life?

Try these two #FoodFriday dishes from The Cookbook According to St. Paul’s,” which was created in 1979 by an organization then called “The Paulist Women’s Club”at St. Paul the Apostle Catholic Community. the parish we serve in Los Angeles:

 

Chile Relleno Casserole:

Ingredients:

1 lb. Cheddar cheese, grated
3 7oz. cans diced green chiles
1 lb. Jack cheese, grated
3 eggs, beaten
3 tbsp. flour
1 small can evaporated milk
1 15 oz. can tomato sauce

Instructions:

Layer half of the diced chiles on the bottom of a 9 x 13” baking pan. Mix cheese together. Top chiles with a layer of cheese. Repeat layers until chiles and cheese are used up. Beat together eggs and evaporated milk and flour. Pour over chile and cheese mixture. 

Bake at 350 degrees for 30 minutes. Pour tomato sauce over all and bake ten minutes longer. Serves six.

 

arroz

Arroz Mexicano

Ingredients:

½ cup oil
1 cup uncooked long grain rice
½ small onion, chopped
1 clove garlic, minced
¼ cup tomato sauce
2- 2 ½ cups chicken broth or water
Salt and pepper to taste

Instructions:

Fry rice in hot oil until golden brown, stirring constantly in order not to burn the rice. Add onion and garlic. Continue to stir, adding the tomato sauce and the chicken broth. Bring to a full boil, season with salt and pepper, and cover tightly. Lower flame and simmer for 20-25 minutes. Do not peek before rice is ready. Serves four to five.

 

Cookbook Cover

*Now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?”  Check out our last #FoodFriday post!  Or, visit our Pinterest board for the cookbook!