Mommie Cooks’s Mexicali Rice

Alex aka Ma, What's For Dinner — Fri, 02 Jul 2010 11:00:30 +0000

TGIF! I can’t believe it’s Friday already and you may have arrived here via the Friday follows. Welcome welcome, come on in, get comfy. I hope you have a little looksie and be sure to let me know you were here so I can come back and return the love.

Meanwhile, back at the ranch, it’s my guest post part deux over at Mommie Cooks. Today I’m slinging some drinks old school style perfect for your Friday afternoon cocktails. Go over and visit Julie’s blog for my refreshing little pick me up.

Once again, in honor of my girl Julie, I’m showing the love by sharing with you a fantastic side dish to go along with the chicken we served up yesterday. She calls this Mexicali Rice, I call it delicious.

1 Cup of Jasmine Rice

2 Cups of Chicken/Veggie Broth

1/2 Cup of Evaporated Milk

1/4 Cup of Sour Cream

1 Cup of Corn

1 Small Handful of Cilantro, Chopped

2 Adobo Peppers, Chopped

1 7 Oz. Can of Diced Green Chiles

1 Cup of Diced Tomatoes

1/2 Cup of Shredded Cheddar Cheese

1/2 tsp of Chili Powder

1/2 tsp of Cumin

S&P

1 lime, zested and juiced

Once again, anything I added is in italics…I have recipe OCD.

Place your broth in a pot on the stove and get it boiling. Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through. Now add in your chopped green chiles, corn, and cilantro. Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder. Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Season with S&P, lime zest and lime juice.

FYI – My hubs is one of those people out there who HATES cilantro, I apologize to all the cilantro growers out there. He freaks out if it’s in anything and can spot it from miles away, so I just substitute parsley for his and all the more cilantro for the rest of us. Apparantly though it’s true, there is a large number of the population that hate it because it tastes like soap to them. I saw that on Oprah or something. And that is hysterical because that is what he always told me. I tell him he’s ridiculous and that it tastes nothing like soap. He claims that I clearly never talked back to my Momma and never had to have the Ivory Sandwich. Not this girl…can you hand me back that halo please????

What about you? Do you have strong cilantro feelings?

Saffron and Pea Risotto

Alex aka Ma, What's For Dinner — Mon, 07 Dec 2009 17:00:01 +0000

Serves 6 Prep Time: 15 minutes Cook Time: 25 minutes

6 cups chicken broth

4 T unsalted butter, divided

½ white onion, finely chopped

1 cup Arborio Rice

1/2 cup dry white wine

1/2 teaspoon chopped saffron strands

10 oz box frozen peas

1/3 cup freshly grated parmesan cheese

In a medium saucepan bring chicken stock to a simmer. You just want it to be warm when you add it to the risotto. Put it on a burner that is close to the one you’ll be making your risotto in. In a large saucepan over medium heat, melt 3 T butter. Saute the onions until soft, 3-4 minutes. Next add in your rice and toss it in the butter and onion allowing it to toast. Stir for about 2 minutes. Stir in your wine and stir until completely absorbed. Stir in your saffron strands and stir to combine.

Add in 2 ladles of hot chicken broth and stir. Keep and eye on it and stir from time to time. Once the broth is absorbed add in another 2 ladles full, stirring again. Once this has absorbed had in 1 ladle at a time and continue until the rice is al dente. You’ll know it’s ready when it looks nice and creamy and it’s not absorbing liquid anymore, about 20 minutes total. Stir in your peas and allow to heat through.

Remove from heat and stir in 1 T butter and parmesan cheese. Season with S&P to taste. Enjoy!

S&P

Ma Whats For Dinner?» chicken broth

Mommie Cooks’s Mexicali Rice

Saffron and Pea Risotto