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

Ingredients

• 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

Instructions

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 low and cover. Leave untouched for about 30 minutes.
10. When rice is ready, add some canola oil to a wok in high heat.
11. When the wok is very hot, add thick onions, bean sprouts 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.

Cooking Journal

2023-12-25

Water is bare minimum for rice, especially on wide Dutch oven. It still worked but rice on top was a little al dente, however, that wasn’t very noticeable since I needed to stir the vegetables in & that allowed the top layer to finish steaming. Perhaps I should consider switching the ratios I use for Mamposteao (2 1/2 cups of rice & 4 cups of stock?)

Posted by: jack

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

Tags: rice