Kramer and I had a pretty relaxing weekend. We had some friends over, went to dinner at our new favorite Italian restaurant in Brooklyn, PT, and had a few drinks. For the most part, though, we stayed in. Kramer put together some of the new bedside tables that we got at Ikea last weekend, and I did a bunch of cooking. I also got a chance to play around in Lightroom, which is a program that I should already know how to use, but, of course, don’t. Kramer and I took at class at 3rd Ward last Tuesday so that we could both learn how to use it, and it’s been so much easier to work on my photos now that I am comfortable using it. I am the kind of person who needs hands-on instruction, so taking a class was extremely helpful. Maybe I will finally get around to taking a photography class there soon – who knows.
This is the most simple, delicious Mexican rice that I have had in a long, long time. It’s not too spicy, but it’s still bold, flavorful, and bright. You don’t need any special ingredients to make Mexican rice at home, so it’s worth it to try it out for yourself. All you have to do is puree tomatoes and shallots, saute your rice with some garlic and jalapeño peppers, and cook the rice in a large pot in the oven until tender. Kramer and I had a hard time not eating this rice while we stood in the kitchen getting the rest of dinner ready, and you probably will, too. We ate this with some roasted pork, which I will post the recipe for soon, but the rice is great with eggs, in tacos, or as a side to any of your favorite entrees. Instead of your usual white or fried rice, try out some fresh Mexican rice tonight!
We played some Apples to Apples this weekend.
Kramer didn’t win, but he was a good sport (I won, of course).
Core your tomatoes.
Quarter your shallots.
Puree them until smooth.
Rinse and dry your rice.
Toast your rice in a large pot or pan until golden.
Mince your garlic and jalapeño peppers.
Stir in the garlic and peppers until fragrant, about 5 minutes.
Add in the pureed tomatoes and shallots, chicken stock, tomato paste, and salt. Bring to a boil, cover, and place in a 325 degrees F oven for 15 minutes.
After 15 minutes, take the rice out, give it a stir, and place it back in the oven for 15-20 minutes, until tender and cooked through.
Serve alongside your favorite meal and enjoy.
- 2 large tomatoes, cored and roughly chopped
- 2 large shallots, peeled and roughly chopped
- 2 cups long grain rice (such as basmati), rinsed and drained
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2-3 large jalapeño peppers, washed and minced
- 2¼ cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- cilantro, for garnish
- Preheat your oven to 325 degrees F. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
- In a large, heavy bottomed pot, add your ¼ cup of olive oil and heat over medium-high heat. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted. Add in the minced garlic and jalapeño peppers, and stir for 5 minutes or so, until fragrant. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt. Stir to combine and bring to a boil.
- When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges.