For the rice, I soaked three cups of brown long grain rice overnight. Then I sauteed chopped onions and garlic in olive oil (and, I confess, a quarter pound of ground beef), added the rice, and sauteed the rice for five minutes until a little brown around the edges. I added a can of chicken stock, a little over a cup of water, and one can of diced tomatoes pureed in the blender with three extremely spicy Thai chilies and a handful of cilantro. Then came the salt and pepper. Finally I added a cup each of diced carrots, frozen peas, and frozen corn, brought the whole thing up to a boil, turned the stove down to simmer, covered the pot, and let it cook for a good forty minutes. Because I'm compulsive, I had to start stirring the thing after the first twenty minutes, so I probably increased the cooking time.
To serve, I sliced up half an avocado and sprinkled cilantro over the whole thing. Pretty, no? The dinner version had the addition of some salsa made with my last heirloom tomato and a fresh lime margarita. I know, fancy. I still can't believe I got through the day eating what must have amounted to an eighth of a cup of meat. For me, that's unheard of.
I can't really call this Mexican rice, but on the other hand it's not quite paella either. I guess "Mexican inspired" would be a good description.
2 comments:
what's wrong with meat for a summer meal?
I say it's not a meal unless there is some form of meat on the table.
John Ok
That's why the ground beef is in it! I'm just all meat-ed out after eating both a seared steak and a prime rib last week (followed by a shepherd's pie!). My arteries are not thanking me for my overindulgence. It feels more like summer with more vegetables involved in the meal!
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