Mexican Rice

This recipe comes from Recipe and is really good and simple but it makes a lot of rice.

3  tablespoons  butter

1  small  onion, chopped

1  clove  garlic, minced

1 1/2  cups  long-grain rice, uncooked

1  can  (15-ounce) whole-kernel corn, drained

2  cans  (10-ounce) diced tomatoes with green chilies

2  cans  (14.5-ounce) chicken broth

1  teaspoon  ground cumin

1/2  teaspoon  salt

1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.

Spicy Rice & Beef

Last night I prepared Organic Harvest Medley, a gourmet blend of four uniquely aromatic California rices, and it had absolutely no flavor. We had to use a lot of salt, pepper, almonds and green onions to be able to eat it and I had prepared extra for leftovers. I didn't want to waste it so I had to come up with a recipe to use up the remainder. Steve loved it so much he told me that I had to post it on the blog so that we could make it again.


1 quart Tomato Soup
1 pint Salsa
1 lb. Ground Beef
Salt
Pepper
Frank's Red Hot Original Cayenne Pepper Sauce
Rice, precooked


Combine tomato soup, salsa, uncooked ground beef, salt and pepper. Cook on high for 4 hours. Stir in rice and add cayenne pepper sauce to taste. Cook for an additional 1/2 hour or until warmed through.

Rice Pilaf

Very simple recipe that I found on Simply Recipes, I thought it needed a little more flavor but I forgot to add the pepper and cayenne. I also didn't add any seasoned salt because I wasn't sure how it would taste but next time I will add some of all of the above. This recipe makes a lot and I might cut it in half next time. I used my dry packed rice and it came out wonderful.

2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Serves 6 to 8.