Here is the recipe ... Mexican Rice (with addition of The Farm’s Way): 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1/3 cup vegetable oil (may use olive oil) 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1 1/2 teaspoons salt 1/2 cup fresh cilantro, chopped 1 lime Directions: 1. Adjust rack to middle position and preheat oven to 350. 2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. (I did not puree, we like to keep our veggies more chunky. And I was not picky about the 2 cups. I used 12 oz of tomatoes and one small onion. If I am using fresh tomatoes I add a little water. It usually adds up to around 2 cups anyway.) 3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Chop remaining jalapeno. (I just chopped all of them with ribs and seeds- we like spicy.) 4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. If you omit this step your rice will not be dry and fluffy. 5. Heat oil in heavy bottomed oven-safe 10-12 inch straight sided sauté pan or Dutch oven with tight fitting lid over medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. 6. Reduce heat to medium, add garlic and 2 jalapenos (I like to add other veggies like bell peppers, mushrooms, etc. whatever I have available.) and cook, stirring constantly until fragrant, about 2 minutes. 7. Stir in broth, pureed mixture, tomato paste, and salt. (Here I also add any Mexican spices that I have available, like cumin, cayenne, chili pepper. I have been blessed with my grandmother’s way of cooking, everything is a pinch of this and a dash of that to taste. I just go for it. I hope you do too!) Increase heat to medium high, and bring to a boil. 8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes. (I add cheese to the dish now, whatever I have available similar to a white cheddar or mozzarella, but the best is a nice manchego or chihuahua.) 9. Top with cilantro, chopped jalapeno to taste, and pass lime wedges separately. (I also add a few dollops of sour cream around the plate.) I like to serve this with black beans, and tortilla chips. For the chips, I use the soft corn tortilla rounds and fold them and tear them into triangles. Place them on a baking sheet, sprinkle with a little sea salt and bake in the oven the last 15 minutes of the rice. And just a friendly reminder, because I feel it is so important for the health of our bodies and earth’s body- buy local and or grow: non GMO and organic whenever possible. That’s all- I hope you enJOY!!! P.s. The recipe as is makes a lot of rice, cut in half or perfect to share with your beautiful family and friends. And great as a side dish when grilling kabobs.
Posted on: Mon, 15 Jul 2013 14:01:32 +0000
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