Red Rice Recipe: 3 Cloves Garlic 1/2 Onion, medium size 1/2 Tbs. Ground Cumin 2 Tbs. Dark Chile Powder 1 tsp. Oregano 1/2 tsp. Salt 1/4 tsp. Ground Black Pepper 1 Cup Canned Chopped Tomatoes
2 Tbs. Olive Oil 2 Cups Short Grain Brown Rice 3 Cups Vegetable Stock 1 Cup Water
Corn and Zucchini Recipe 1/2 Onion, medium size 1 Zucchini 1 Poblano Pepper 3 Cloves Garlic 2 Tbs. Olive Oil
3 Ears Corn 1 Cup Canned Chopped Tomatoes 2 Tbs. Dark Chile Powder 1 Cup Vegetable Stock 1 Can Pinto Beans, 14 oz.
Garnish: Cilantro, Lime. Serrano Pepper, Avocado
Note: You need to prepare the red rice recipe first because it takes over one hour to cook.
Measure and place rice into a hand strainer.
Spray rice with cold water for a minute or so.
Let rice drain as you prepare the recipe.
Gather and measure first 8 red rice ingredients.
Peel and rough chop onion and garlic.
Place first 8 ingredients into a blender.
Grind ingredients into a thick puree.
You may need to start and stop a couple of times while scraping down the sides of the blender.
Pour puree onto a large plate.
Use a spatula to remove excess sauce from blender.
Puree will resemble a thick tomato sauce.
Place a large pan onto the stove.
Heat oil and pan over medium-high heat.
Note: Be careful not to burn the oil.
Burnt oil will start to smoke and add a scorched flavor to your food.
Add tomato puree to the pan.
Puree will start to sizzle in the hot oil.
Use a wooden spoon to stir and fry the puree.
Continue to stir and cook puree for a few minutes.
Puree will thicken as the liquid is cooked away.
Add rice to the pan.
Cook & stir ingredients together for a minute or so.
Add stock and water to the pan.
Mix ingredients and bring to a boil.
Cover the pan and turn heat down to a simmer.
Simmer the rice for 45 minutes.
While rice is simmering, gather ingredients for the corn recipe.
After rice has simmered for 45 minutes remove the pan from the heat.
Leave the rice covered for another 15 minutes.
Remove the cover and give the rice a good stir.
Rice is ready to serve.
Corn and Bean Stew
Rinse and dry zucchini and pepper.
Peel onion and garlic.
Cut the zucchini into long slices.
Cut the slices into a small dice.
Cut the pepper and onion into a small dice.
Rough chop the garlic.
Cut the kernels off of the corn cob.
I like to use the "two bowl" method.
Gather and measure chile powder, tomato, and stock.
Place a large pot onto the stove.
Turn the heat to high.
Add the oil, garlic, onion, poblano and zucchini.
Note: I suggest starting the vegetables when you remove the rice from the stove (after the first 45 minutes) This will leave you 20 minutes to cook the corn.
Cook and stir ingredients until onion begins to brown.
This will take a few minutes.
Add remaining ingredients, minus beans, to the pot.
Mix ingredients and bring to a boil.
Cover the pot and boil for about five minutes.
Taste a few kernels of corn for doneness.
Add a pinch of salt if needed.
While corn is boiling, open the can and rinse off the beans.
Note: If using the same strainer as you used to rinse off the rice, be sure that their is no raw rice left in the strainer.
Add beans, mix and boil another minute.
Corn is ready to serve.
To Serve: Place a scoop of rice into a bowl.
Smother the rice with the corn stew.
Garnish with cilantro, lime, serrano and avocado.
You can also serve the rice and corn as side dishes with some BBQ Chicken Legs
