BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MEXICAN RICE

By:


This recipe was inspired by Mary Sue Milliken and Susan Feniger.

Ingredients:

  • 1/3 cup EVOO

  • 3 cup long-grain rice,  rinsed
  • 1 medium onion, chopped
  • 1 serrano chili, minced
  • 1 jalapeno chili minced
  • 4 garlic cloves, chopped
  • 1 ½ cup chicken stock, hot
  • 2 ½ cup warm red tomato salsa, see recipe

Method:

Preheat the oven to 350°F.
Heat the EVOO in a medium heavy saucepan or skillet over medium-low heat. Sauté the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and chilies and cook until the onions just soften. Add the garlic and sauté until the tender. Add the hot stock and warm salsa mixing well to combine. Transfer to a 4-quart baking dish or casserole; cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes. Let sit 10 minutes before uncovering. Stir to fluff and serve hot.

RED TOMATO SALSA



Ingredients:

  • 2 tablespoons vegetable oil

  • 1 medium onion, thinly sliced
  • 4 cups diced canned Italian plum tomatoes
  • 1 cup dried tomatoes
  • 1 cup vegetable stock
  • 1 head garlic, peeled
  • 2 dried chile peppers
  • 1 teaspoon salt

Method:

Heat the vegetable oil in a medium saucepan over medium heat; cook the onions until soft, about 10 minutes. Add the canned tomatoes, dried tomatoes, stock, garlic, chilies and salt. Bring to a boil;reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings.  Puree sauce with stick blender or standard blender. Hold warm for service or cool and hold in refrigerator 2-3 days until needed.




TO RECIPES

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