Southwestern Fiesta Rice

Posted by francis keyser Monday, August 2, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 30-35 min.
Difficulty: 1

I remember hating Mexican Rice as a kid. I don't know what it was about it but I use to beg my parents not to make me eat it. As I got older I realized that if I mixed other items into it that I didn't mind it as much. now I love Mexican rice just how it is. If you have a kid that wont eat Mexican rice though, this is a great recipe for them. It takes all the things that are great about Mexican rice and gives them a Southwest American make over!

Ingredients:
1/2 cup uncooked long-grain rice
1/4 cup red onion (chopped)
3 tbsp green bell (chopped)
3 tbsp red bell (chopped)
3 tbsp orange bell (chopped)
3 tbsp yellow bell (chopped)
2 tbsp fresh orange juice
1 jalapeno (diced, optional)
2-3 garlic cloves (diced)
1/2 of fresh limes juice
2 tbsp Gold Tequila or Mezcal
2 tbsp fresh cilantro
1/4 cup freshly diced tomatoes or 3 tbsp tomato sauce
1 cup chicken broth
1/4 tsp ground cumin
kosher salt (to taste)
fresh crack pepper (to taste)
2-3 tbsp chipotle cheddar (shredded)
2-3 tbsp aged sharp cheddar (shredded)
1 tbsp 1 tsp olive oil

Dressing
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp buttermilk
1 tbsp gold tequila
1/4 tbsp fresh lime juice
1/4 tsp fresh baby dill
1/4-1/2 tsp hot sauce to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
1/4-1/2 tsp red pepper flakes
1/8-1/4 tsp liquid smoke (mesquite)
kosher salt (to taste)
fresh crack pepper (to taste)

Dressing
Whisk together all ingredients in a small bowl, cover and chill until ready to use.

Mexican Rice
Heat 1 tbsp oil in a medium saucepan over medium heat. Once heated add rice, garlic, salt and cumin, cooking for 7 minutes, stirring constantly or until puffed and golden.

In a separate skillet heat 2 tsp oil over medium high heat. Once heated saute onions, bell peppers and jalapeno for 2-3 minutes. Then pour in tequila, orange juice and lime juice, turn heat down to medium low and let simmer for 4-5 minutes.

Stir bell pepper mixture, tomato sauce or tomatoes, tequila and chicken broth into rice, turn heat to medium high and bring to a boil. Once rolling boil is reached, reduce the heat to low, add cilantro, cover and simmer for 20 to 25 minutes. Fluff rice with a fork before using. Keep warm until ready to serve.

When serving sprinkle mixed cheese over rice and top with your desired amount of dressing, enjoy!

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