The People's Reciplex

Sino Rican Unfried Rice

This recipe borrows from both Latin and Asian cooking styles to produce a tasty and healthy vegetable and rice dish. Measurements serve about 4.


  • 2 teaspoons of sea salt
  • 4-5 garlic cloves (diced)
  • half white onions (diced, for rice base)
  • 2 chipotle peppers (diced)
  • 1 tomato or 2 canned tomatoes (chopped)
  • 2 cups of medium grain rice
  • 1 onion (diced thickly, for stir fry)
  • bean sprouts (to taste, for stir fry)
  • carrots (thinly sliced, for stir fry)
  • some peas


  1. Using a tall and wide pan, stir-fry half an onion in olive oil in med-high heat until onions are nearly see through (about 5 mins)
  2. Add garlic and stir some more (about 3 minutes)
  3. Reduce heat to medium and add tomatoes and chipotle. Stir and then cover.
  4. Leave covered for about 15 minutes, stirring occasionally. You should end up with a thick base.
  5. Add rice, stir, then add 2 1/2 cups of water, and raise heat to high.
  6. Add salt a bit of olive oil.
  7. Stir every couple of minutes to make sure rice and mixture doesn’t stick to the bottom of the pan.
  8. Keep in high heat until the water level is just below the top of the rice.
  9. Reduce heat to a touch lower than medium and cover. Leave untouched for about 30 minutes.
  10. When rice is ready, add some olive oil to a wok in high heat.
  11. When the wok is very hot, add thick onions, bean sports and carrots and stir fry briskly for about 5 minutes or so (until onions just begin to get see through).
  12. Add stir fry to rice, toss in some peas, and mix rice thoroughly.

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This entry was posted on Sunday, January 24th, 2010 at 7:23 pm and is filed under entrees, Q, vegetarian.


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