Thursday, October 24, 2013
Arroz Rojo y Verde (vegan)
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So this was supposed to be Arroz Verde, verdad? Well it magically morphed into my own ethnic creAtion, by reason of my lack of cilantro. Despite that fact, the rice is not perfect, bad, or good; in my opinion it is satisfactory. Highly visually appealing, and it does have the deep and rich umami undertone inherent in each rice grain; however the type of rice that I used sacrificed the potential greatness of this work. Do not use a low quality, cheap , regular long grain white rice with this or any seasoned rice dish that you wish to enjoy. While the appearance is half decent, the texture and flavored if the rice denigrate the integrity of rice itself! I will have to write a post on rice quality, selection, and basic preparation because it really is such a important fare in our meals. Anyways here's to you of Arroz rojo y verde!Arroz Rojo y Verde
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50
Yield: Serves 4
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 3 drops Sesame oil (just for the interest, intensity and depth of flavor that it imparts)
- 3 Garlic cloves Sliced
- 1 1/2 cups Good Quality, Strong Jasmine Rice
- 2 Massel Vegetable bouillon cubes, crumbled into powder
- 1 small can Diced Tomatoes with Green chilies with juice ( Aldi's brand)
- 1 Green Pepper thinly sliced
- 1/4-1/2 Fresh Cilantro, chopped
- Few drops Red Chili Oil, (Optional)
- Water, as Needed
Cooking Directions
- Gently warm Olive oil and sesame oil over medium low flame and when warm, toss the garlic around until fragrant and lightly browned.
- Add the rice and stir continuously to slightly heat it, you don't want to brown it or even warm it for too long or else it will distort the texture and flavor of the finished dish (it's not an absolute change for the worse, but for this dish, undextrinized rice is preferable)
-
Pour the tomatoes over the rice. Simmer over low heat for 10 minutes then add the green peppers, cilantro, Red chili oil, and bouillon as well. stir well and lower heat to a low flame
- At this point, watch the rice carefully it most likely will need some water. But add according to your texture preference. If you simmer the rice over a consistent low flame you will only need a little bit of water, and the less water added to rice will produce the perfect flavor and a superb texture
- enjoy!
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