The Whole Wheat

Arroz a la Mexicana – it sounds so beautiful when I use that title! And it is! This recipe comes from a book I have had on my shelf for many, many years. Though I have often referenced it, I admit I haven’t ever really dived in and given it my all. And it truly deserves the attention! Rick Bayless’s Mexican Kitchen is a must have! It isn’t full of photos but it is fully of phenomenal recipes and information.

My favorite way to make this recipe follows. You will end up with a cup of fresh salsa and a pot full of delicious rice – the perfect starter for any meal!

Salsa Ingredients:

• 1 pound of tomatoes
• 2-3 fresh jalapenos
• 3 garlic cloves (unpeeled)
• 1/2 t. salt
• 1/2 small onion, finely chopped
• 1/2 c. loosely packed cilantro, chopped

1. Line a baking sheet with foil and place the jalapenos and garlic under the broiler (about 4″ from the heat). Let them begin to blacken the flip – about 5 minutes. Repeat until they are nicely charred and the garlic is soft – the jalapenos and garlic may finish at different times. Set aside to cool. Peel the garlic & pull the stems from the chilies.
2. Repeat the process with the tomatoes – collect the juices. Peel the tomatoes once they are blackened.
3. Place tomatoes, garlic, jalapenos, and salt into a food processor. Blend until desired consistency is achieved.
4. Stir in onion and cilantro.

Rice Ingredients:

• 1 T. olive oil
• 1 c. rice (preferably medium grain)
• 1 c. of the salsa above
• 3/4 c. vegetable broth or water
• 1/2 t. salt
• 1 c. frozen peas, finely chopped carrots, zucchini, or other veggies as desired (opt.)
• 1/2 c. loosely packed cilantro, chopped

1. Preheat the oven to 350.
2. In a 2-quart, oven-proof pan that has a lid, heat the oil over medium heat. Add the rice and cook until the grains turn a chalky white color, about 5 minutes. Stir often. If some kernels brown it is fine.
3. Add the salsa and cook for about 1 minute, letting the salsa sear, stirring well.
4. Add the broth and salt then bring to a boil. Stir then cover tightly and place in oven.
5. Bake for 25 minutes, uncover and test the rice. It should be nearly cooked through – if so, recover and set outside of oven for another 5-10 minutes. If it is not close to being ready, re-cover and replace in oven for another 5 minutes, then retest. If using peas, add them after about 20-22 minutes of cooking. Don’t stir them in, just add, recover the pan, and replace in the oven. Other veggies(such as corn or carrot) could be added at the same time.
6. Sprinkle rice with cilantro and fluff with a fork. Serve warm.

Note: in the above photo I added about 1/2 of a zucchini cut into small matchsticks, and about 1 c. of frozen peas