I like to keep most of my recipes secret (many of them are pretty elaborate, since I love to cook), but here's a very easy one you won't mind making when you're tired out. My boyfriend goes nuts when I make it.
Mexican Rice
- 3 tablespoons vegetable oil
- 1 medium white/yellow onion, chopped
- 1 teaspon ground cumin
- 2 cups long-grain brown rice, uncooked*
- 2 teaspoons garlic powder
- 4 cups (1 box) "No Chicken" broth or other veg broth**
- ketchup, to taste
- 1 25-ounce can pinto beans, rinsed and drained
Heat the oil in a pot large enough to hold and stir all ingredients, and add the onion and cumin. Stir and cook until the onion softens and starts to become clear, about 5-10 minutes. Add the rice and cook some more, letting the grains pop and puff up until golden-brown. Stir in the garlic as the rice is popping. Pour in the broth, stir in the ketchup to taste (I usually end up using several tablespoons), and bring to a boil for a few minutes, stirring occasionally before covering and reducing the heat. Brown rice takes longer to cook than white, so use the cooking times on the package as a guideline. Before all the liquid is gone, stir in the pinto beans. Fluff with a fork when the rice is done.
This is awesome served with steamed sweet potato, but you could try another vegetable like mustard greens, squash, or whatever you like. You can turn it into something more special with fried plaintains and whole wheat tortillas (wrap it all up if you want!) and tropical juice.
* I use
Golden Rose brown rice, it's wonderfully aromatic and you can get it in bulk at Whole Foods/other natural foods stores. Any long grain brown rice will do, though.
**
Imagine Foods No-chicken broth or vegetable broth comes in 4-cup boxes you can find pretty much anywhere nowadays. Other brands make similar broths. If you want to cook more vegetarian foods, these are lifesavers.
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