Colorado Veggie Rice

Begin by preheating your oven to 450 degrees Fahrenheit, or 230 degrees Celsius. Next, lightly coat a medium-sized baking sheet with oil to prevent sticking.

To prepare the rice, fill a medium saucepan with water and bring it to a boil. Then, add uncooked rice to the boiling water and stir gently. Reduce the heat to a low setting and cover the saucepan with a lid, allowing it to simmer for 20 minutes.

While the rice is cooking, prepare the roasted vegetables. Place tomato halves, onion slices, and minced garlic in a single layer on the prepared baking sheet. Roast these vegetables in the preheated oven, stirring occasionally, until they are evenly browned and crispy - this should take around 10 to 15 minutes.

Once the vegetables have cooled, transfer them to a blender or food processor and puree until smooth. Remove any excess liquid from the cooked rice.

In a medium skillet, heat some olive oil over medium heat. Add sliced serrano chili and cook until it becomes tender. Then, add cooked rice, the pureed vegetables, frozen peas, shredded carrots, diced potato, and a dollop of sour cream to the skillet. Season with chopped cilantro and salt, stirring constantly until all the vegetables are tender and the rice is lightly browned.

Finally, stir in some grated manchego cheese until it melts and becomes part of the dish. Serve hot.