Even though frijoles will always be my favorite food, rice is pretty high on the list too. I like mine with lots of veggies in it to balance out all of the starchiness, or at least try to. This is another dish that should be really easy to make but that I will find a way to mess up.
Cooking teaches you a lot of things and one of the hugest lessons I am still struggling with is patience. One mistake I used to make was lifting the lid or stirring the pot. No, no, and no. Put the lid on and leave it alone. Today I did that and everything turned out great, plus I got to watch a bit of one of my favorite films, Volver. I know it's Spanish and not Mexican, but who cares?!
I remember my great grandma's rice would have huge slivers of onion in it, which as a kid, grossed me out since I had not yet acquired a taste for onions. Now, I love them and always put a whole one when the recipe calls for half. Same for garlic, two cloves? Let's put seven, no eight! Some people put veggies and and some do not. Most like to use chicken broth. I grew up eating rice this way and I loved it, having no idea how it all came together. Now I know, but still wanted to find a way to enjoy it, vegan style.
I know I can't ask anyone for a real recipe so checked the internet, and finally found one I liked at forkfingerschopsticks. I printed it out and got super excited about trying it. I used Better Than Bouillon No Chicken Base for the "broth" and 2- 8 oz. cans of tomato sauce instead of one. I added 2 cups thawed frozen mixed vegetables, a whole onion quartered and sliced, and I think 8 cloves minced garlic. I love this recipe. I can't wait for my sister to stop by and try my rice later!
p.s. If you haven't read Michele Serros' Chicana Falsa there is a really great piece in there called "Attention Shoppers" that you will never not think about when shopping for frozen vegetables.
2 comments:
Oh man, I remember a million years ago when a friend told me not to stir my rice and I was like "that is crazy!" and then I did it and it was a revelation. From grainy to great!
This sounds delicious and I'd eat it!
It is so hard to resist stirring, but now that I know it is key, I've learned to chill out a bit.
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