We’re only just getting settled into winter meals and I’m already bored with potato. We don’t just boil potato, well I par boil and then toss them in oil sprinkle on salt throw in some garlic and sprigs and rosemary and roast, but not just plain boiled potatos.
Rice doesn’t feature in our usual rotation. Mr Fussy doesn’t rate it at all, except of course that Portuguese meal I made where he was very keen on the whole meal, but especially the rice.
You have no idea what it meant to hear that he really liked the rice.
Given we were out for dinner last night and Mr Fussy did herbed potatos the other night, I’m not sure why I’m feeling “over it” when it comes to what to serve with dinner.
I saw we had chicken drum sticks in the fridge, I think I was actually over the way Mr Fussy cooks drum ticks. It’s either an Apricot Cook in the Pot or it’s liberally doused with a Southern seasoning from a package. Always too much, so much that the seasoning is still dry on the top.
I don’t really go for lots of spicy things, and I find the seasoning a little too much for me.
I suggested we use the bottle of Peri Peri sauce I bought some months back and mix it with some cream to help reduce the heat, and that I’d make rice. Make rice? Mr Fussy was OK with the idea. Of course I didn’t know what I was going to do with the rice and didn’t want just plain white rice on the plate.
You’ve got to love Google. After sifting through a number of recipes, all discarded for various reasons, ingredients or quantity of ingredients, or time. Yes time. I best get cracking because everything else was cooking and there wasn’t anything resembling a rice dish.
I got there.
And it was actually quite good, full of flavour and nicely cooked.
Easy Mexican Rice by Chef in You
1 cup long grain rice, soaked in water for 10 minutes
1 tsp oil
- 2 tomatoes, chopped
- 1 medium onion, chopped
- 1 Jalapeno chile (remove ribs and seeds if you can’t handle the heat)
- 2-3 garlic cloves, minced (or as per taste)
- 1 tbsp Tomato paste
- 1 to 1-1/2 cups vegetable stock (or water)
- Salt to taste
- Few sprigs of cilantro to serve
- Juice of 1 small lime (optional)
- Put a fry pan on medium heat and add the oil
- Drain the rice and add to the fry pan. Gently move the rice about every few minutes.
- In a blender add the chopped onion and chopped tomatos and blend to a puree.
- Once the rice has become translucent add the garlic and chillie and cook for a minute.
- Add to the fry pan the pureed onion and tomatos, tomato paste, salt to taste and 1 cup of stock or water.
- Stir until all the ingredients have combined and place a lid on the fry pan.
- After 5 minutes stir the rice and add more stock or water if required, up to a total 1 1/2 cups of stock/water.
- Continue to cook for a further 5-10 minutes until the rice is tender and cooked completely.
- Serve hot.
- I didn’t have a chilli so I sprinkled dried chilli flakes over the rice when I added the crushed garlic.
- I used Italian cherry tomatos because that’s all I had, but I’d almost be tempted to add tinned tomatos if you don’t have fresh. The colour of the puree was a little insipid by comparison to the photos you’ll find with the original recipe.
- I used 3 cloves of garlic but never found the flavour to be overpowering, in fact I couldn’t detect it as a single flavour.
- I also used Chicken stock because it was better than beef stock and I didn’t have vegetable stock, but water would have done.
- My rice was all but done at 8 minutes and I took it off the heat at 10 minutes.
- The rice will easily serve 4 adults.
If you’ve got it, definitely add the lime juice. It just finishes it off nicely.
The rice tasted really nice, but there was a bit of a kick. But seriously, I don’t like spicy foods so when I say a bit of a kick it probably wasn’t detectable to most. I just checked with Mr Fussy and he said it wasn’t spicy (he’s laughing as I type this knowing that I’m typing about him).
If you’re looking for a quick change to a side dish and you’ve got rice handy then this is quick and easy and you’re rewarded with a flavourful, bright accompaniment to your meal.
Well this is embarrassing. As I’m sitting here trying to figure out what type of rice I used, I think it was actually Risoni. Not rice at all!
Whatever it is, it’s in a Tupperware container without any label. And as I look closely at the shape of the “rice” it’s certainly more like Risoni than rice.
Is it too late to pretend like this was a deliberate swap? Yeah, thought you were all too smart to have the wool pulled over your eyes.
Oh well, whatever it was I used it worked out just fine
If you’re using Risoni, or a similar type of pasta, you can skip the soaking of “rice” for 10 minutes. You wont have any of the starch that the soaking would have helped wash off.
I think I need to cook with rice more so I’m totally familiar with it’s colour and shape. What a dag.