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Tomato Rice…..or Spanish Rice
a basic rice dish that can be served with indian as well as mexican meals. also, a great tasting way to use up all those tomatoes pouring off of your vines. feel free to add mushrooms, green peas, sliced zhucchinis, cooked black beans or any vegetable you fancy really.
Ingredients: 1 cup medium or long grained rice, 2 tbsp unsalted butter, 2 cups vegetable or chicken stock, 1/2 cup pureed tomatoes, 1 bay leaf, 2 tsp cumin powder, 2 tsp red chilli flakes, salt to taste
melt butter in a shallow pan, add rice and toast it until it gets a crunchy texture….not burnt though. add the bay leaf, cumin powder, chilli flakes, pureed tomatoes and stock. turn the heat down to a slow simmer, put a lid on and continue cooking for 10-12 minutes, until individual rice grains plump up and lose their raw flavor. make sure to stir the rice periodically as the grains tend to stick to the bottom of the pan. enjoy with spicy camarones or on it’s own with a yogurt raita.