Oct 23, 2009
Mexican rice with vegetables, fruits
Mexican brown rice with vegetables : I used 2 garlic cloves, 1 medium size chopped onion, 3 tomatoes (from my backyard garden) -cooked it in little oil with salt and covered with lid. I added chopped vegetable pieces of squash, Rutabaga, broccoli stem, chopped swiss chard and spinach, some pinto beans, lemon juice, salt, coriander leaves(cilantro), dry oregano (optional), red chili powder, Soy sauce is the secret ingredient. I make Mexican rice with short grain brown rice 1 cup (any rice is good). For short grain brown rice I add lots of water and cook (for about 75 min - white rice will take 10-15 min) it in thick base iron pot - stirring it and adding water occasionally. I like this rice moist...not dry. I mix Blanch crisp broccoli in the moist rice before serving.
Adding different grains : I add whole grains like barley, farro, kamut to it. as they have same cooking time as brown rice.
Adding mexican blend cheese on warm rice...yummm... To me this rice has taste like pasta sauce. This is Roo's favorite dish - usually dinner and leftover for lunchbox. In hot lunch box it will be warm for lunch.
with some grapes and strawberries.
Roo ate all the fruits and 3/4th rice.