"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Tuesday, October 26, 2010

Mexican Brown Rice

1 C. Brown rice
2 Tbsp. Vegetable Oil
2 large shallots, fine chopped
2 cloves Garlic, minced
1 medium Red and Green Pepper, small diced
1 1/2 C. canned diced Tomatoes with liquid
1 1/2 C. Chicken Stock (additional 1/2 c. may be needed)
1 C. water
1 Tbsp. fresh Oregano leaves, chopped
1 Tbsp. Chili powder
1 Tsp. Smoked Paprika
1 Tsp. Cumin
1 Bay leaf
salt and Pepper, to taste

In a heavy bottom pot heat oil on med-high heat until it shimmers.  Add shallots, sweat for 2 minutes.  Add peppers and sweat to translucent.  Add garlic, cook 1-2 minutes.  Add spices and cook another 1-2 minutes until fragrant.  Watch carefully they can easily burn.  Add brown rice, mix well and heat 2 minutes.  Add stock and water, add salt and pepper.  Mixture should taste flavorful, like a soup.  Add bay leaf and bring to a boil.  Cover, lower heat and simmer for 25 minutes.
Add tomatoes and check liquid in pot.  Mixture should not be dry.  If so, add remaining stock, cover and continue to cook until rice is soft and has opened up, about another 15 minutes.  Remove from heat and let steam for 10 more minutes.  Adjust seasoning and serve.

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