Sunday, March 11, 2007

Genetically Modified Super-Rice

I've eaten well this weekend. Friday was leftovers (rotini and sweet sausage), because I was busy preparing Saturday's dry-rubbed, slow-cooked carnitas feast. Saturday, the carnitas for lunch (with spicy rice and fresh-made guacamole), and dinner at a local Greek place. Today, the leftover pork went into some hashbrowns, and now I have a new batch of tomatoes roasting in the oven.
So, which of these is your Recipe Of The Week? Well, the pork roast is cribbed in large part from a cookbook. Not that the Velvet Elvis is something no one's ever seen before, but I feel like I should at least be able to make a dish without having a book open on the counter before I call it my own. With that in mind, you get my Southwestern Rice, which I've been making for years, and heretofore has existed only on a post-it stuck in another cookbook. The post title is the way one of my friends described it the first time I served it to other people.

Southwestern Rice
2 T. olive oil or butter
4 cloves garlic, minced
1/2 tsp. cumin powder
1 tsp. Mexican oregano (Mexican oregano is less sweet and more piquant than the Mediterranean version)
2 cups long-grain white rice
4 cups chicken or vegetable stock
1/2 cup jalepeƱos, diced
1/2 cup diced red vegetables (my favorite is roasted peppers, but unroasted peppers and tomatoes are also extremely good)
1 16-ounce bag frozen whole kernel corn
1/2 cup milk
4 ounces grated monterey jack cheese

Heat the oil over medium-high heat. Add the garlic, cumin, and oregano, and cook until fragrant, about 1 minute. Add the rice and stir until well-coated. Add the stock and vegetables and increase heat to high. When the pot begins to boil, stir for a few seconds, then turn off the heat, cover the pot, and let stand for 25-30 minutes. Stir in the milk and cheese. Serve with sour cream, guacamole, and cilantro. Serves, oh, let's call it 12.

My only real problem with this recipe is that it makes a lot of rice, which means I'm eating this all week. Fortunately, it's pretty versatile stuff, and tasty besides.


Shuttsie said...

This post made me hungry!

anne57 said...

This looks good, I'll have to give it a try. I like the spinach-feta soup from before.