This works well as a side, with beans, or as a base in burritos
2 tomatoes
1 Onion peeled with the root nipped off
2 Jalapenos diced
0.25 c oil
2 c long grain white rice
4 cloves garlic minced
2 c veggie broth
2 tbsp tomato paste
2 tsp salt
0.5 c minced Cilantro
Lime wedges
1. Preheat oven to 350
2. Make a tomato onion garlic puree in a blender.
3. Fry rice. Heat oil in an oven safe pot with a lid and toast the rice with the jalapenos on med high heat for 7 minutes.
4. Bake the rice. Add the puree, the broth, tomato paste and salt and bring to a boil on the stove - then cover with a tight lid and transfer to the over and bake for 30 mins.
5.. Wait about 10 mins for the rice to cool with the lid off then fold in cilantro and serve with lime wedges
Note- the first time I made this it was a little too spicy - you might want to start with just 1 jalapeno. If you make it too spicy try adding a cup or two of frozen corn to even it out.
2 tomatoes
1 Onion peeled with the root nipped off
2 Jalapenos diced
0.25 c oil
2 c long grain white rice
4 cloves garlic minced
2 c veggie broth
2 tbsp tomato paste
2 tsp salt
0.5 c minced Cilantro
Lime wedges
1. Preheat oven to 350
2. Make a tomato onion garlic puree in a blender.
3. Fry rice. Heat oil in an oven safe pot with a lid and toast the rice with the jalapenos on med high heat for 7 minutes.
4. Bake the rice. Add the puree, the broth, tomato paste and salt and bring to a boil on the stove - then cover with a tight lid and transfer to the over and bake for 30 mins.
5.. Wait about 10 mins for the rice to cool with the lid off then fold in cilantro and serve with lime wedges
Note- the first time I made this it was a little too spicy - you might want to start with just 1 jalapeno. If you make it too spicy try adding a cup or two of frozen corn to even it out.
Comments
Post a Comment