Just in time for Cinco de Mayo.Mexican RiceIngredients:2 cups long-grain white rice 3 tablespoons vegetable oil 1 clove garlic, roughly chopped 1/2 white onion, chopped 4 plum tomatoes, chopped 1 jalapeno pepper, halved Kosher salt Directions:Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.GuacamoleIngredients:4 ripe avocados 3 limes, juiced 1/2 red onion, chopped 1 garlic clove, minced 2 serrano chiles, sliced thinly 1 big handful fresh cilantro, finely chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper Directions:Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.
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