Arroz Mexicano

• 2 c. brown rice
• 2 c. corn oil
• 2 large cloves garlic
• 1 large onion, chopped
• 1/2 c. milk
• 1 ear raw white corn
• 2-3 toasted jalapeno
• 2 heaping Tbsp. Mexican chicken bouillon
• 1/2 pt. whipping cream
• 8 oz. Munster cheese, grated

1. Soak rice in hot water 10-30 minutes; drain; rinse in cold water; drain.
2. Heat oil till boiling, cook garlic at the same time.
3. When oil is boiling, add rice and onion; fry (not stirring frequently) till starts popping; drain oil; add milk, corn, chili, bouillon and 6 cups boiling water.
4. Cook till water is absorbed (15-20 minutes).
5. Mix with cheese and cream and pour in
6. heavily buttered baking dish.
7. Bake in 350u0b0 for 15 minutes or till cheese is melted.

brown rice, corn oil, garlic, onion, milk, white corn, jalapeno, chicken bouillon, whipping cream, munster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005230 (may not work)