Tuesday, November 09, 2004

Another recipe for my slacker friends. This is from Rick Bayless's 'Mexican Kitchen'. Definitely worth picking up if you get the chance. One of the most intuitively laid-out cookbooks I own.

Mexican Rice Dinner

Dice up 2 medium tomatoes (approx 12-16 oz.) into medium sized cubes (approx. 1/4"). Throw into a bowl with:
3-5 seeded and finely chopped serranos (more or less, depending on heat tolerance)
3 tbsp cilantro (chopped)
1 garlic clove, finely chopped
1 small white onion, finely chopped and washed (rinse under cold water, drain and shake off any excess water)

In a *large* saucepan, over medium-high heat, throw in either 8 oz. of chorizo or soyrizo. (if you use soyrizo, also add approx 1 tbsp canola or veggie oil)
Cook until crumbled thoroughly, about 10 minutes. With a slotted spoon, remove the Xrizo, making sure there's some drippings or flavored oil left over.
Place burner on medium and throw in 1 cup of medium-grain (long is o-kay) rice. Cook until rice has begun to brown. Add the tomato mixture.
Reduce to medium and continue to cook, stirring occasionally, for approx 7 minutes, or until the whole thing has gotten kind of....mushy.

Meanwhile, bring 3/4 of a cup of water or stock to a boil (stock, obviously, preferred). When rice mixture is ready, throw the stock into the pot, reduce heat to medium-low, cover, and cook for 10 minutes. Then, add the kernels from 1 large or 2 small ears of corn along with 2 zucchinis (diced medium-small) and that Xrizo you made up before. Re-cover and continue to cook for 5 minutes. Check the rice. If it's still far from done, re-cover and continue to cook for another 5-10 minutes. If almost done, turn off heat and remain covered for that 5-10 minutes. Serve with a sprig of cilantro.