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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Very traditional rice served on the South-West coast of Mexico. Although Mexican women would only use long-grain white rice, I make this with brown rice, too. There are so many nice vegetables in this rice, this coulld be served as a vegetarian main dish. Ingredients:
2 cups long-grain rice |
1/4-1/2 half onion |
3 garlic cloves |
1/2 cup water |
oil |
1 1/2 cups carrots, chopped |
4 cups hot water |
2 teaspoons salt |
1 1/2 cups corn kernels |
2 cups cabbage, coarsely chopped |
Directions:
1. Soak the rice in the warm water for 5 minutes, rinse and drain.
2. In a blender, puree' the onion and garlic in the 1/2 cup of water and set aside.
3. Heat 2 - 3 tablespoons oil in a large skillet, add the rice and saute', stirring lightly, until the grains separate and become translucent, about 5 minutes. If there is excess oil, pour it off.
4. Add the chopped carrots; stir for a couple of minutes. Add onion puree'; stir another couple of minutes.
5. Add the hot water and salt. When the water comes to a boil, add the corn and cabbage, stir, cover and cook until the rice is done. Takes about 20 - 30 minutes depending on how hot your burners get.
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