Skip to main content

mexican rice for taco night

 

Just for taco night; long grain brown rice never looked so good as it does simmered with all the healthy ingredients in my new recipe for Mexican rice.  I've made a few major deviations from standard Mexican rice recipes.  I use long grain brown rice, no chopped green bell peppers and no canned tomatoes-you won't miss them at all.  This Mexican rice recipe is actually fun to make using your blender, yes you will need a blender to purée all the veggies that go into this scrumptious rice dish.  I noticed it disappearing on taco night and that's why I'm going to share the recipe with you.

Ingredients and Recipe for Mexican Rice
Serves 8 as a side dish

4 medium large tomatoes, cut in large pieces
1 roasted red bell pepper, skinned with seeds removed and roughly chopped
1 medium onion, chopped
1 jalapeño, seeds and veins removed
2 cloves of garlic, chopped
1/2-1 teaspoon sea salt, to taste
2 cups low sodium chicken broth
1 cup long grain brown rice, rinsed
2 tablespoons vegetable oil
Radishes, sliced for serving
Cilantro sprigs for serving

Blend all the vegetables and salt with enough water to make a smooth purée.
In a large skillet with a tight fitting lid, heat the oil.  Add the rice and stir while toasting the rice, allowing to slightly brown before pouring in the blender ingredients.  Stir everything together while bringing to a simmer.  Add about a cup of the chicken stock, put on the lid.  Reduce to the lowest heat and cook for 30 minutes, open the lid and pour in additional chicken stock as needed, I used the entire two cups.  Continue simmering, stirring and adding broth, putting the lid back on, until the rice is tender, about 25 additional minutes. 
Serve with sliced radishes, cilantro and tacos.


Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

chermoula spiced multi colored cauliflower salad

 What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all.  Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime.  I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl.  Should you tell people at the potluck that you made the bowl yourself?  In your pottery studio overlooking the Pacific Ocean ??  Probably should draw a line on that one, I don't know, maybe you could give it a try.  Or you could share that you made up the recipe while doing brain surgery.  Might be a good way to make some crazy new friends because the people you know alre...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...