Mexican Rice

This is another dish I started playing with over the summer, beginning with this recipe. However, the original recipe called for chicken broth, and I like to avoid using chicken broth for side dishes when I can. The organic chicken broth I have to buy is expensive, and it can be hard to find. So I decided to try to increase the flavor of the rice without using any broth. With the addition of spices and a little extra salt, Michael and the girls think this rice is a hit. The bright color is just a bonus. :)

The other thing I've been working on this summer is how to prepare rice in general. Over the past year Michael has become more sensitive to rice and will sometimes react to it. I think it might be either something sprayed on the rice or something in the natural rice starch coating. The trick I've found to make rice safe for Michael to eat is to rinse it thoroughly in cold water. I put the rice in a large bowl and fill the bowl with water. Next I swish the rice around in the water with my hand. The water will turn whitish in color as the rice starch comes off the rice into the water. Then I pour the starchy water out into the sink and fill the bowl with water again. I do this four or five times, until the water remains mostly clear even after having the rice stirred around in it.

Mexican Rice
serves 3 to 4 adults

Ingredients:

• 2 Tbsp. olive oil
• 1 small yellow onion
• 1 tsp. minced garlic
  
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. sea salt
• 1/8 tsp. black pepper
• 1 cup long-grain white rice
• 1/4 cup tomato paste. Try to get a can with just tomato and no added citric acid.
• 1 3/4 cups water
• 1/2 tsp. dried oregano
• 1 Tbsp. lime juice (optional)
  
• 1 Tbsp. fresh cilantro, chopped (optional)

Instructions:

Place a 2-quart pot over medium heat. Add 1 tablespoon of olive oil to the pot to heat up. Finely chop the onion and add to the pot. Saute, stirring occasionally, until the onion has softened. While the onion is sauteing, pour about 2 cups water into a kettle and bring to a boil. Measure out the cumin, chili powder, salt, and pepper into a small bowl. Rinse the rice thoroughly in a large bowl with cold water until the water runs clear. Drain the water from the rice.

When the onion is soft, add the garlic to the pot and stir for 30 seconds. Then add the spices and 1 more tablespoon of olive oil, and stir for 30 more seconds. Add the rice and cook, stirring frequently, for about 2 minutes. Then add the tomato paste and stir so that the paste thoroughly covers the rice. Measure out 1 3/4 cups boiling water and pour into the pot. Add the oregano and stir the rice and water mixture briefly to make sure that the rice doesn't stick to the bottom of the pot.

Bring the water in the pot back to a boil over medium heat. Cover the pot with a lid and reduce the heat to low. Cook covered for 15 minutes. Then stir the rice and any liquid that is still on top, cover the pot again, and cook for 5 more minutes. Remove the pot from the heat, stir the rice, recover the pot, and let the rice sit covered for 5 minutes. Then add the chopped cilantro and lime juice and serve.