Top | Vegetarian Main Dishes
(recipe, Caroline Cummins)
This recipe is adapted from the September/October 2004 issue of Cook's Illustrated. Salsa, sliced avocado, and grated Cheddar or jack cheese make delicious additional garnishes. Tortillas, beans, and fried plantains turn this dish into a meal.
- 2 cups long-grain white rice (basmati, jasmine, etc.)
- ¼ cup vegetable oil (olive, canola, etc.)
- 4 medium garlic cloves, minced
- 1 medium fresh chile (jalapeño, serrano, etc.) or 1 medium dried chile
- 2 medium ripe tomatoes, cored and diced
- 1 medium onion (white or yellow), diced
- 3 cups vegetable or chicken broth
- 1 Tbsp. tomato paste
- 1½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. ground cumin
- ¼ tsp. dried epazote or oregano
- ½ cup fresh cilantro leaves, minced
- 1 lime, cut into wedges
- Preheat the oven to 350 degrees.
- Rinse the rice until the water runs clear; drain excess water from rice.
- In a large, heavy-bottomed, ovenproof pan with a lid, heat the oil. Add the rice and cook over medium heat, stirring frequently, about 5 minutes. Add the garlic and chile and cook, stirring constantly, another 2 minutes. Stir in the tomatoes, onion, broth, tomato paste, salt, pepper, cumin, and epazote or oregano.
- Cover the pan and put it in the oven. Bake for 15 minutes, then stir well once; add a can of cooked beans if you wish. Bake another 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- Serve hot, with the cilantro and lime as garnishes.