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La Belle Cuisine - More Side Dish
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of ingenuity, and faith."
Rice and Peas with Coriander
"Part of the secret of success in life is to eat
what you like
and let the food fight it out inside."
~ Mark Twain
Recipe of the Day Categories:
Friday, November 10, 2006
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Mexican Rice and Peas with Coriander
1 large onion, chopped
1 large garlic clove, minced
3/4 teaspoon cumin seed
1/4 cup vegetable oil
1 large tomato, quartered
1 cup chicken broth
1 cup plus 2 tablespoons water
2 tablespoons fresh lime juice
1 1/2 cups rice
1/4 cup fresh coriander [cilantro] leaves
1 cup thawed frozen peas
Lime slices (garnish)
In a large, deep skillet cook onion, garlic and cumin seed in 2
tablespoons oil over moderately low heat, stirring, until onion is golden. Add the tomato
and sauté the mixture over moderately high heat, stirring, 1 minute.
In a blender purée the mixture with the broth, pour the purée into the
saucepan, and stir in water and lime juice. Bring mixture to a simmer and keep it warm.
In a skillet, heat the remaining 2 tablespoons oil over moderate heat
and in it cook the rice, 5 to 7 minutes, or until it is golden. Add rice to broth, bring
to boil, reduce heat and simmer, covered, 40 minutes. Sprinkle peas and chopped coriander
over rice and cook another 5 minutes, covered. Fluff rice with a fork, distributing peas
evenly. Garnish with coriander sprigs and halved lime slices. Serves 6
Index - Side Dish Recipe