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Monday, May 19, 2008

Mexican Rice

Vegetarian times had an entire Mexican meal spread in their March magazine (which I just got) and I went ahead and made it. Everything was good but the Mexican Rice was especially good. I thought I'd share it, plus it looked so pretty when it was done.

1 tbs. olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped (1/2 cup)
3 cloves garlic, minced (1 tbs.)
1 tsp. ground cumin
1/2 tsp. dried oregano
2 tbs. tomato paste
12 ounces or a can of black beans (optional but recommended.)

1. Heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes or until beginning to brown. Add corn, peas, green onions, garlic, cumin and oregano, saute 1 minute.
2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups and stir to combine. Pour tomato paste mixture into rice and season with salt and pepper. Reduce heat to medium-low, cover and simmer 15 minutes or until all liquid is absorbed. Remove from heat, add black beans if desired and fluff with fork.

The rest of the meal can be found in these links. I recommend the tacos but warn that if the slaw is made...beware. It's beyond spicy. :-D

Chickpea Tacos
Spicy Orange Slaw - If you don't like spicy foods I recommend skipping the cayenne pepper altogether. It's really good but incredibly spicy.
In-a-pinch Profiteroles - fantastically good. Ice-cream with a coating and chocolate sauce.

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