| about | streams | artists | news | label / info links | photo / pda / veggie |
"in the kitchen"
Dr Z's Quick Spanish Rice with carrots a la Eduardo
Second in a series of zzzone veggie recipes
2 cups white rice
2 16 oz cans of peeled tomatoes
1/4-1/2 medium bell pepper
1/2 medium white/yellow/purple onion
1-2 cloves garlic
1-3 medium carrots
1/2 cup water
2 tablespoons canola oil
Dry cumin powder
Black pepper
Salt
Wash bell pepper and cut 1/4-1/2 of pepper off.
Dice (NOT finely) the bell pepper.
Dice 1/2 onion (NOT finely)
Wash carrots and cut slices 1/8-1/4 inch thick.
Peel and crush 1-2 cloves of garlic
Open 2 cans of peeled tomatoes and use a knife to cut the tomatoes into
large chunks in the can.
DO NOT DRAIN the tomatoes.
Add 2 tbsp canola oil to a heavy nonstick pot and add 2 cups of white
rice.
Apply heat and stir frequently until white rice smells yummy and looks kind of
brown.
Add garlic and stir.
Add carrots to rice/oil mixture and stir until softening and slightly cooked.
Add onions and bell pepper and stir with rice and carrots until slightly cooked.
When all of the veggies are getting slightly cooked and rice is pretty
brown, add the canned tomatoes and fluid in the cans.
Add enough water to make a total fluid addition to the rice of about 4 cups
(usually 1/2 cup water).
Stir everything together.
Add cumin: 1-2 tsps or more.
Add salt and black pepper to taste.
Cover tightly.
Reduce heat to a simmer or very, very slow boil. (Just like one can cook plain
white rice)
Cook for 20-25 mins. No need to stir during cooking.
Turn off the heat and serve this chunky, flavorful "Spanish" rice.
It goes well with my
black beans.
tsp = teaspoon = 5 cc
tbsp = tablespoon = 15 cc
Email me (click HERE) if you like this recipe.
©
the.zzzone