About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Wednesday, 23 January 2013

Mexican Meal at Home - Part 1: Mexican Rice

One of my favourite meals is Mexican Rice and Chicken Enchiladas (home made of course). The recipe comes from The America's Test Kitchen Family Cookbook. I picked this book up in Toronto about a year ago, and seriously, everything that we made from it tastes awesome! The book also gives you tips on the best type of products and how they were tested. The version I have is binder format so you can move around recipes to fit your needs.

This meal (rice and enchiladas) is a little bit of work, lots of dishes, but well worth it. We usually make it a Saturday project, or prep the night before.

Mexican Rice

Serves: 6
Prep Time: 10 minutes
Total Time: 1 hour 5 minutes (includes 30 minutes baking time)

Ingredients:
2 medium tomatoes, cored and quartered - we use the canned San Marzano ones from Costco - works just fine
1 onion, quartered, peeled, and trimmed
1/3 cup vegetable oil
2 cups long-grain white rice, rinsed and drained - we have used the Lundberg long grain and Basmati rice and both worked fine
4 garlic cloves minced
3 jalapeno chilies, stemmed, seeded and minced - you don't need all/any if you don't like heat!
2 cups low-sodium chicken broth - my favourite is Pacific Chicken Broth
1 tablespoon tomato paste
salt to taste
1/2 cup minced fresh cilantro - we never use this - it's hard to find!
pepper to taste

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Purée the tomatoes and onion in a food processor until smooth. You should have 2 cups purée.

2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add he rice and sauté  stirring frequently, until light golden, about 10 minutes.

3. Stir in the garlic and 2/3 of the minced jalapeños  Cook until fragrant, about 15 seconds. Stir in the puréed tomato mixture, broth  tomato paste, and 1.5 tsp of salt (or to taste). Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30-35 minutes, stirring well after 15 minutes.

4. Fluff the rice with a fork. Fold in the cilantro and remaining jalapeños. Season with salt and pepper if needed.

ENJOY!



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