Serves: 6
Total Calories: 214

2 tablespoons olive oil
2 tablespoons fine bread crumbs
4 medium white onions, halved and thinly sliced
2 medium zucchini, coarsely shredded
1/2 cup long-grain white rice
1 cup shredded manchego or Monterey Jack cheese
1 3/4 cups whole milk or half and half
1 1/2 teaspoons canned or jarred chipotle chili sauce, or the sauce from canned chipotle chiles en adobo
3/4 teaspoon salt

1. In a small bowl mix 1 teaspoon of the oil with the bread crumbs. Set aside. Heat the remaining oil in a large wide saucepan over medium heat. Add the onions and cook, stirring about 1 minute. Reduce the heat to low, cover, and cook slowly, stirring frequently, until limp, but not brown, about 10 minutes. Add the zucchini. Cook, stirring, for 1 minute. Remove the pan from the heat and reserve.

2. Preheat oven to 350°. Grease an ovenproof baking dish. Put 2 cups water in a small saucepan and bring to a boil. Add the rice and boil, uncovered, for 5 minutes. Drain, but don't rinse. Stir the rice into the onion mixture. Add the cheese, milk, chipotle sauce, and salt and mix well.

3. Transfer rice mixture to the baking dish. Bake, covered, 20 minutes. Remove the cover and continue to bake another 20 minutes, or until the liquid is absorbed, the onions are very tender when pierced with the tip of a sharp knife, and the top is lightly browned. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 214
Calories from Fat: 109

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