Mexican Rice Boats
Serves 610 mins prep50 mins cook
Delicious Mexican Rice Boats filled with spiced rice and vegetables like zucchinis and eggplants, offering a mix of flavors and textures. These boats can serve as an entree, side, or main dish topped with meat or cheese. A versatile dish that’s perfect for any occasion!
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What you need
Instructions
1: Preheat oven to 400°F. 2: Boil rice. 3: Saute onion for 4 minutes. 4: Add tomatoes, scallion, and jalapeno, and saute for another 3 minutes. 5: Wash and drain cans of corn and black beans, then add them to the pan and mix. 6: Add spices and salsa, and let the mixture simmer for 3 minutes. 7: Once the rice is cooked, gently add it to the veggie mixture. 8: Slice eggplants and zucchinis in half lengthwise and scoop out some flesh to create a boat shape. 9: Stuff the boats with the rice mixture and place on parchment paper. 10: Place the stuffed boats in the oven. After 10 minutes, if the rice seems dry, pour some salsa on it and cover in the oven for another 20 minutes.View original recipe