Friday, November 13, 2009
Mexcian Fiesta Rice
I was in need of a side dish for my baked crisp beef burritos so I came up with a fiesta in a bowl. Rice cooked with tomatoes and flavourful broth. Bright colours from veggies and a splash of lime juice for little kick. Ole!
2 cups long grain brown rice
1 cup beef braising broth (from Beef Taquitos OR 1 cup vegetable or regular beef broth
1/2 cup water
1 can diced tomatoes with juice
1 medium jalapeno, seeded and diced
1/2 small red onion, diced
3 garlic cloves, minced or pressed
1 tsp salt
1 handful fresh cilantro, chopped
juice of 1/2 a lime
1. Rinse rice in a fine mesh strainer under cool water. This will help remove some of the starch and make your finished rice more fluffy.
2. Add first 8 ingredients to a pot and bring to a boil. Cover and reduce heat to medium. Simmer 15 minutes or until all liquid is mostly absorbed (should be reduced by at least 1 cup). Pour rice into a shallow oven safe baking dish. Spread evenly. Cover with foil.
3. Bake in oven at 375 degrees F. for 25 minutes or until liquid is completely absorbed and rice is tender.
4. Remove from oven. Fluff again and fold in chopped cilantro and lime juice.