Recipe of the Day

To explain this particular recipe; I've been doing a lot of research on chili peppers and began to crave some sort of chili dish.  Something that could suit my desires for Indian and Mexican cuisines.  So I came up with a rice dish.  It's a canvas for your creativity.  Add whatever protein or vegetables you would want for it.  I know I kept it vegetarian and added some sauteed okra and mushrooms. So here it is.

Spicy Cilantro Mexican-Style Rice

Servings – 8

Rice Ingredients

1Tbs                 Extra virgin olive oil

2                      Shallots, chopped

4                      Cloves of garlic, minced

1Tbs                 Serrano chile, minced

2C                    Basmati rice

3 ¼C                Chicken stock

¾ tsp               Sea salt

Cilantro Dressing:

1 ¼C                Fresh cilantro, chopped (packed)

1C                    Extra virgin olive oil

5Tbs                 Champagne vinegar

2                      Cloves of garlic, peeled

2tsp                 Freshly ground cumin (if possible)

½                     Serano chile, roughly chopped

Rice Preparation

1.    Heat oil in a large saucepan over medium heat.

2.    Add onion, garlic, and Serrano and sauté until the onion is translucent, 7-9 minutes.

3.    Add rice and stir 2 minutes.

4.    Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.

5.    Remove from heat. Let stand, covered, 5 minutes.

6.    Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.

7.    Add Cilantro Dressing to rice and toss to coat. Season with salt and pepper.

Dressing Preparation

1.    Combine all ingredients in processor.

2.    Blend until almost smooth.

3.    Season dressing with salt and pepper.