Mexican Rice

OMG, I can't believe it has been more than two months since I last posted something here *shame on me*. When I was about to post this recipe, suddenly the card reader refused to read my SDHC *darn-all of the pretty pictures were in there*. It took me quite a while (too long) to get a new card reader. Also, I've been busy prepping for my store opening at Etsy, inshaaAllah, and taking some free online courses to refresh my brain. So, that pretty much sums up why I haven't been able to post anything here. But I did, though, tried some new recipes; but it wasn't worth the upload... so... meh.

Anyway, I will just post what I had already drafted last month before the card reader incident happened. So, here it is:

On the 29th night of Ramadhan I pushed myself to do the last i'tikaf while I was having a severe sore throat. And the next day, I succeeded in losing my voice. Since then my throat hasn't gotten better. I didn't prepare anything festive and special for Eid. I just went around from one open house to another, hehe. I did manage to make opor ayam (by hubby's request) on the 10th of August, tho, but I was still feeling unwell so I didn't have the chance to take serious pictures and blog it.

Oh ya, this Ramadhan I participated in Indonesian Foodblogger cooking challenge (view my entry here) with the theme "noodles". I submitted my mie Aceh recipe and alhamdulillah it made it to the top 10! I didn't win eventually, but at least getting a place in the top 10 in my first attempt (out of 30 participants) is pretty impressive :). I can't wait to try other people's noodle recipes because they all look so yummo!

Today I want to share a Mexican rice recipe. I was browsing the internet yesterday and came across the word "Mexican rice". Hmm... I got curious and searched for a recipe. After reading the ingredients, I said to myself, "This is easy! I can make use of my quite-old-but-never-used cast iron pan as well". I called my husband in the last minute to get me a bunch of coriander leaves (how I wish I have a herb garden!). I adjusted the recipe with what I had in the kitchen. If you want to check out the original recipe, scroll down until the end of this post!

INGREDIENTS:

• 1 can of crushed tomatoes
• 1 medium onion
• 3 green chillies
• 2 cups of jasmine rice
• 1/3 cup of olive oil
• 4 minced garlic cloves
• 2 cups of chicken broth
• Salt
• 1/2 cup of coriander leaves, minced
• Lime

DIRECTIONS:

1. Process tomato and onion in blender until smooth. Measure and reserve exactly 2 cups (I forgot to measure it and just dunked in the whole thing into the pan). Discard excess.
2. Remove seeds from 2 green chillies. Mince flesh and set aside. Mince the remaining green chillies for later.
3. Wash rice thoroughly with cold water and rinse. Do this around 2-3 times.
4. Heat oil in oven-safe pan with tight fitting lid (I used cast iron pan) over low-medium heat. Drop a few rice grains, if they sizzle then it's ready. Add rice and stir fry until rice is light golden and translucent, about 6-8 minutes.
5. Add garlic and 2 minced green chillies; stir constantly until fragrant.
6. Stir in broth, pureed mixture, and salt. Increase heat and bring to boil.
7. Cover pan and transfer pan to oven. Bake in 190 degrees Celsius for 30-35 minutes. Stir well after 5 minutes.
8. Stir in the minced coriander leaves and the remaining minced green chillies.

This Mexican rice taste very nice. It is like some sort of tomato rice and the coriander leaves gave it that extra fragrance and unique taste. Hubby liked it and gave a thumbs up! We ate it with accompanying fried egg.

NOTES:

• The green chillies flavour didn't really come out, to be honest, so it's a bit missing that "chilli" (not hot) taste. Maybe using real jalapenos is best or maybe adding green bell pepper can work too.
• I used 1 block of chicken bullion in 2 cups of water. Just use accordingly to your chicken bullion instruction and adjust it to the recipe's chicken stock measurement.
• Don't be afraid to mix in a lot of coriander leaves! Because it really makes this rice taste sooo good. I was a bit afraid of mixing in the whole 1/2 cups of minced coriander leaves, but regretted it at the end that I had not put more!
• I don't really know how to properly serve Mexican rice, but having it side-to-side with grilled chicken or fried egg would be really nice!

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