Rice Coastal Style
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.
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INGREDIENTS
Nutrition- 2cups long-grain rice
- 1⁄4 - 1⁄2half onion
- 1⁄2cup water
- oil
- 1 1⁄2
- 4cups hot water
- 2teaspoons salt
- 1 1⁄2cups corn kernels
- 2
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DIRECTIONS
- Soak the rice in the warm water for 5 minutes, rinse and drain.
- In a blender, puree' the onion and garlic in the 1/2 cup of water and set aside.
- 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.
- Add the chopped carrots; stir for a couple of minutes. Add onion puree'; stir another couple of minutes.
- 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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