Rice, was plastic

[Guest guest]

Here's my favorite recipe and you'll never go back to the "regular" type again!

 

Lynda

 

Preheat oven to 350 degrees F.

 

For basic rice:

 

2 cups rice (medium grain)

2-1/2 cups vegetable broth

1 tsp. salt

1 tbsp. olive oil

 

Heat EVOO in pain, add rice and stir fry for about 5 minutes. Pour in broth and salt. Stir and then pour into pyrex dish with lid. Bake for about 25 minutes (this will depend on type of rice and how your oven works. Every oven is different). If the rice is just about done, take out of oven and let sit for 5 to 10 minutes to finish the cooking. If it isn't almost done, return to the oven for 5 to 10 minute intervals.

 

For Mexican Rice:

 

Reduce broth to 1-1/2 cups.

 

Make 2 cups of Roasted tomato-Jalapeno Salsa as follows:

 

1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes

2 to 3 fresh jalapeno chiles

3 garlic cloves, unpeeled

Salt 1 1/2 tsp.

1/2 small white onion, finely chopped

1 cup loosely packed chopped cilantro

 

Roast tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side (about 6 minutes), turn and roast on the other side. Cool and peel, collecting all the juices with the tomatoes.

 

While the tomatoes are roasting, roast the chiles and unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally until soft (they'll have black spots). [i roast mine on the BBQ after rubbing them with EVOO]. Chiles take about 5 to 10 minutes and garlic about 15 minutes.

 

In a large mortar or using a small dish food processor, pound or whir the chiles, garlic and 1/2 teaspoon of salt into a coarse-textured puree. [i do this on a cutting board by finely chopping the chiles and garlic and then using the side of a big knife to "smear" the chopped bits back and forth with the salt]. Add the tomatoes including juice and work into a coarse salsa. Add onion and1/2 cup of the cilantro.

 

Now, some folks use a dutch oven or an oven proof sauce pan. I use a regular stainless steel skillet and then pour the mixture into pyrex (you can see through it and tell better when the rice is done). Heat the oil over medium heat and add the rice. Stire fry for about 5 minutes. Add salsa and stir for a minute as the salsa sears and releases a yummy smell. Add broth and remaining salt. Bring to a boil and then pour into the pyrex (or, if you are using the dutch oven or oven proof sauce pan, put on the lid) and place in the oven.

 

Bake as for basic rice.

 

"Classic white rice" in Mexico has onion in. So you can add 1/2 a white onion (in Mexico they use white onions, not yellow or red, over 90% of the time) when you are stir frying the rice.

 

You can also use any other type of salsa or mole or enchilada sauce. Experiment. It makes for yummy rice.

 

You can also make a great rice for a Chinese stir fry by adding soy sauce or 5 spice to the basic plain rice.

 

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Jonnie Hellens

Tuesday, August 23, 2005 2:55 PM

Re: plastic

 

Oh Oh, tell me how please?Lynda <lurine wrote:

Well, the best rice in the world is baked! Nice and light and evenly cooked! And you can just pop it in and forget it!

 

Lynda

 

 

 

 

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