Wednesday, May 6, 2009

Maxican Rice

1 onion, diced
3 tsp garlic paste,
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp pepper
2 cups white rice
3 cups pureed tomatoes
2 tsp salt
1 1/2 cups water or vegetable stock


Sautee the onions and garlic in the olive oil for 3 to 5 minutes, until onions became transparant.
Add the ginger, coriander, cloves and pepper and stir well to combine.
Add the rice and mix well.
Add the tomatoes, salt and water or vegetable stock and stir to combine. Cover the lid and simmer over low heat for 20 to 25 minutes, or until liquid is absorbed.

serve hot with salsa

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