Sunday, October 3, 2010

Too much garlic: I thought it impossible.

Tonight was Mexican night: Chicken Enchiladas Verde and Mexican rice, topped off with Pacifico.  The enchiladas were a typical first attempt at a new recipe…not bad, but not perfect.  Part of the problem was my lazy recipe reading, resulting in too much garlic overtaking the tomatillo salsa flavor. A little avocado and cilantro made them more than edible, but you will have to wait until trial number two (the adjustment) to have the recipe.  However, the rice is fantastic.  Fluffy, flavorful, and whole grain it has quickly become a favorite side dish. 

Mexican Rice
Adapted from

·         2 tablespoons grapeseed oil (or vegetable oil)
·         1 cup uncooked long-grain brown rice
·         2 cloves garlic, pressed or finely chopped
·         1 teaspoon ground cumin (more to taste)
·         ½ onion, diced
·         ½ green pepper, diced
·         1 diced tomato
·         1 ½ cups chicken broth
·         1 ½ cups water
1.       Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with cumin.
2.       Stir in garlic, green pepper and onion and cook until tender. Stir in tomato and add water and chicken broth; bring to a boil. Reduce heat to low, cover and simmer until rice is soft and has taken up liquid (35 minutes). Fluff with a fork.

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