Tuesday, April 7, 2009

magnificent mexican rice

This recipe looks more complex than it is. Once you make it you will see it is really simple. Also, it is sooo aromatic. When it is cooking your whole kitchen will smell so much like your favorite mexican restaurant, you won't believe your are still at home. It also packs in a lot of hidden veggies. There are carrots (a great source of beta carotene), peas (a nutrient powerhouse of vitamins and minerals), and vegetable broth. This rice dish was inspired by a similar one found in The Tex-Mex Cookbook which can be found at my amazon store.

Before you begin gather these ingredients:
2 cups of veggie broth (Please note carnivores chicken broth is not chicken bath water and vegetarians won't eat stuff cooked with it! I like Imagine brand's organic low sodium broth.)
1/2 tomato, chopped
1 big garlic clove
2 tblsp. vegetable oil
1/4 yellow onion
1 cup of raw white rice
1/4 cup of carroted chopped
1/4 cup of peas (frozen or fresh, but not canned)
ground cumin, salt, and pepper to taste

In a food processor (see my amazon store for the one I use and love) blend the broth, tomato, and garlic. Set it aside. Heat up the oil in a large lidded skillet. Add in the onion and sautee till soft. Add in the rice and coat it with the oil. Pour in the both mixture, the carrots and peas. Stir in with the seasonings. I like a good amount of cumin, but it is really up to you how much to add. Bring the mixture to a boil. Reduce the heat to a simmer and cover it. Cook for 25 mintutes. Don't stir it till the very end.

menu ideas:
Add this veggie filled rice to any mexican meal. I like to have it with cheese enchiladas and refried beans. However, it is also great with tacos or a wonderful filling for burritos.

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