Arroz con Asparagus
BY Nancy Ortiz
Ingredients
3-4 cups of jasmine rice
1 cubito de pollo
½ small yellow onion
½ cup of sour cream
2 16-ounce cans of asparagus
½ to 1 cup of Pecorino cheese (or Asiago cheese)
1 cubito de pollo
½ small yellow onion
½ cup of sour cream
2 16-ounce cans of asparagus
½ to 1 cup of Pecorino cheese (or Asiago cheese)
Preheat oven at 350 degrees. Steam rice using water from canned asparagus. Add the onion and chicken cube for flavor (using rice cooker makes this very easy). Once rice is cool, in an oven-safe dish start adding your layers: rice, sour cream (not too much), Pecorino cheese, asparagus. Repeat layer. Bake in the oven for 30 minutes.