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||[Jul. 14th, 2007|09:12 am]
This recipe was born of my love for the wonderful rice they serve at Mexican restaurants. It is very tasty.
1 cup brown rice
2 cups water
1 can Rotel tomatoes
2 cloves garlic, crushed
hot sauce to taste
Combine all ingredients in a pot. Bring to a boil. Cover, and lower heat to simmer for 30 minutes. Rice will be a little soupy, but if you serve it with vegetarian refried beans* (heat them with the juice of one lime), they'll soak it up.
*as opposed to traditional (still made with lard, and the fat content ruins all the goodness of the beans) or fat free (the lack of any fat ruins the texture). Vegetarian beans are usually made with soybean oil.
2 chicked breasts, cut into thick slices (could also use thighs, for more moisture and flavor, and cheapness)
1 large Spanish Onion, thickly sliced (a Vidalia onion would also be fantastic)
Salt and Pepper
Salt and Pepper chicken to taste. Heat oil in a pan over medium high heat. Brown chicken on both sides (don't cook through). Once chicken is brown, lower heat to medium, and cover the chicken with the onions and put a lid on the pan. Cook until the chicken is done and the onions are soft. Serve with rice and beans.