This is a disadvantage, because I love Mexican food - and an advantage, because I am not inhibited by the constant "it doesn't taste like Mum (or Grandma) made" refrain that may bind me.
Therefore, when I do not have the AUTHENTIC ingredients, I sometimes reach for things that would make a Mexican cringe - but that is okay, because I am not Mexican and I live on the other side of the world and, unless they take it so personally that they fly (or sail) across here and take the issue up in person, I am fairly safe from the repercussions.
So without further adieu, allow me to present a fairly non-authentic recipe for Mexican Rice as enjoyed earlier this week.
When I am trying to get inspiration, I always turn to Chef Google and ask her to show me what others are doing. *
One secret ingredient mentioned was some sort of tomato/chicken stocky thing. We don't have any such options in Paradise, but do you know what we got in spades?
Indeed, that would be the first word covered in the tomato/chicken stocky thing. So I got lots and chopped them all up and then zapped them in the microwave until I had some gooey tomatoey goodnes.
I chopped and fried the an onion in some olive oil ** until it was translucent and beautiful. Mmm - smell that...
I then chucked in some brown rice and swizzled it around. I don't know if that is authentic, but its yummy. I also added some cumin seeds and got them popping, and gave a paprika shot and a glob of minced garlic ***.
When it was all toasty and glossy, I put in my mushy tomatoes and some chicken stock.
And then time did the rest.
So - in real recipe parlance:
Paradise-Mex Rice
- Olive Oil **
- 1 Onion, chopped
- 1.5 cups brown rice
- 2 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp garlic powder ***
- 500 ml stewed chopped tomatoes (probably 1.5 cans if you don't have a bumper crop to chop up)
- 500 ml chicken stock
- Fry onions until translucent
- Add rice and spices and stir to coat well and slightly toas
- Add tomatoes and stock and let it simmer until its all cooked and everyone is hungry.
Que aproveche!
* - As an aside, I was inspired to actually unearth this post and polish it a bit as a new found blog, All She Eats of Calzone Dough fame had a round up of Mexican Recipes this morning from people who actually know how to cook authentic Mexicanish food. Click on the link to drool.
** - Yes!!! We have Olive Oil in the house again!! Colour me happy!!!
*** - Okay, I discovered that I tossed the garlic powder in the last big pantry clean out so I was forced to use minced garlic, which is a totally different fish but - hey, the Mexican's can't track me down (says she looking over her shoulder and wondering if that may be the last straw in Mexico-Paradise diplomatic relations.