Mexican Rice

Apparently it's Mexican week at my house.  After I made the guacamole yesterday, I ended up going to dinner with my family to a Mexican restaurant.  Here is a recipe for Mexican Rice that makes a TON of rice, tastes way better than the stuff in the box, and only costs about $3.50 to make.  It's even cheaper if you make your own salsa!  This recipe is based on one from Cook's Illustrated.

Mexican Rice
Serves 6 - 8 as a side dish

2 cups long grain white rice
2 Tbsp. canola oil
4  cloves garlic, minced or pressed through a garlic press (about 4 tsp)
1 16-oz jar of medium salsa (My favorite brand is Herdez)
2 cups chicken stock (one can is almost 2 cups--you can make up the difference with a little water)
1 tsp. salt
Fresh cilantro and lime wedges for garnish (optional, but delicious)

Preheat the oven to 350F. 

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in an ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden, 6 to 8 minutes.

Reduce heat to medium, add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in salsa, chicken broth, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and serve immediately.  Pass the lime wedges at the table (or couch, if you're at my place).  Bask in the glow of appreciation.  Seriously, this stuff is goooood.

Enjoy!

Caitlin's Guacamole

I make some killer guacamole, if I do say so myself!  Here's the recipe:

3 small avocados
juice of one lime
1 medium clove garlic, minced
1 small shallot, or 2 Tbsp onion, minced
1/4 tsp. ground cumin
1 tsp. green jalapeno sauce (my favorite brand is El Pato)
Kosher salt and pepper to taste

Remove all the flesh from the avocados and place in a bowl.  Using a fork or a potato masher, smash up the avocados to the desired consistency (use a fork if you like chunky guac, use the potato masher if you like it smoother).  Add the other ingredients and stir.  Taste for seasoning and adjust to your liking.  You can eat it now, or let it sit, covered, for about an hour and let the flavors develop. 

Should you have any leftovers (we often don't), store it in a bowl with plastic wrap directly on the surface of the guacamole to keep it from turning brown.  That business about putting the pit in the guacamole to keep it green isn't true.  The lime juice does help a little, but the main idea is to keep air off the surface of the guacamole.