Moosewood: Mexican Red Rice

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* Exported from MasterCook *

 

Mexican Red Rice

 

Recipe By : Moosewood Restaurant New Classics, page 145

Serving Size : 4 Preparation Time :0:00

Categories : Rice Side Dishes

Vegetables *Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons whole cumin seeds

1 tablespoon vegetable oil

1/3 cup finely chopped onions

1/3 cup finely chopped red bell peppers

1 garlic clove -- minced or pressed

1 pinch cayenne

1 large tomato

1 cup long-grain white rice

1 cup water

1/2 teaspoon salt

 

Serves 4 to 6. Total time: 35 to 40 minutes

 

With classic flavors from south of the Rio Grande, this rice dish can serve

as a foil for a more highly seasoned companion, yet it's tasty enough to be

enjoyed on its own. It's colorful and not at all difficult to make.

 

Serve it with a spicy fish, stew, or bean dish or with a creative sauté of

Latin American, Caribbean, Creole, Cajun, Indian or Southeast Asian persuasion.

 

Toast the cumin seeds on an unoiled tray at 350F or in a dry skillet for 1

to 2 minutes, until fragrant. Grind the seeds in a spice grinder or with a

mortar and pestle and set aside

 

In a saucepan with a tight-fitting lid, warm the oil on medium heat. Add

the onions, peppers, garlic, cayenne, and cumin and sauté for 5

minutes. Meanwhile, in a food processor or blender, purée the tomato to

make about a cup of sauce; if less than a cup, add enough water to yield a

full cup.

 

Add the rice and tomato purée to the saucepan and stir for a minute or

two. Add the water and salt and bring to a boil; then reduce the heat,

cover, and simmer very gently for 15 minutes. Remove from the heat and

allow to sit for 5 minutes before lifting the lid.

 

Stir to fluff and serve.

 

PER 4-OUNCE SERVING: 145 CALORIES, 2.6 G PROTEIN, 2.8 G FAT, 27.2 G

CARBOHYDRATES, 0.7 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 204.9 MG

SODIUM, 1 G TOTAL DIETARY FIBER

 

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