Friday, November 11, 2011

Chile Rice

FromThe Complete Whole Grains Cookbook

Printable Recipe

Hands on time: 15 minutes
Cooking time: 1hour
Resting time: 5 minutes

Serves 6

1 tbsp olive oil
1 onion, peeled & thinly sliced, vertically
2 cloves garlic, minced
1 tbsp fresh gingerroot, peeled and minced or grated
1-2 long red or green chile peppers, seeded & minced (I used 1 Fresno pepper – a bit like Jalapeno - next time I'll be more adventurous - it was delicious, but sweet rather than spicy)
2 bay leaves
1 tsp ground cumin
1 cup brown basmati or long grain rice (I mixed it up a bit with some Lundberg Countrywild blend of wild rices)
1 can (28oz/796ml) no salt added diced tomatoes with juice (I used fire roasted for even more flavor)
1 cup water
½ cup fresh Italian/flat leaf parsley, chopped

1. In a large saucepan with a tight fitting lid, heat the oil over medium high heat for 30 seconds and add the sliced onion.  Stir and cook until well browned (about 10 minutes). 

2.  Add the garlic, ginger, chile pepper, bay leaves, cumin and cook, stirring for one minute.

3.  Add the rice, toss until coated with seasonings.  Stir in the tomatoes with their juice and the cup of water.  Bring to a boil.  Reduce heat to low, cover and simmer for about one hour or until the rice is tender.  

4.  Remove from heat and let it stand for 5 minutes.  Fluff with a fork and garnish with parsley.

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