Thursday, September 01, 2005

Mexican Rice

Source: The Vegetarian Epicure (I think)

2 large onions
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon ginger
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
2 cups long-grain white rice
3 cups crushed tomatoes
2 teaspoons salt
1 1/2 cups boiling water

Peel and coarsely chop the onions, mince the garlic, and sauté them both in olive oil until the onions are golden. Add the ginger, cloves, and pepper, stir, then add the rice. Continue sautéing the mixture, stirring often, until the rice is slightly colored.

Add the puréed tomatoes, the salt, and the boiling water. Stir the mixture once, then cover and simmer the rice over low heat for another 25 minutes. All the liquid should be absorbed.

Serves 8.

My notes: I am going to try this recipe in the rice cooker, setting the cooker to Quick Cook to saute the onions and garlic and then setting it to Regular/White Rice to finish cooking.

I'm not sure exactly how authentic this recipe is, but it has a lot of great flavors and I really like it.

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