original_aj | (no subject)

Mainly for

batswing, but here in case anyone else wants it.

Arroz Blanco:
4 Tablespoons (60 ml) cooking oil
12 oz (350g) long grain white rice
1 1/2 pints (900ml) hot water
1 vegetable stock cube
3 sprigs fresh coriander
1 medium onion, chopped finely
2 whole green chillies
2 cloves garlic, peeled and squewered on a cocktail stick.
Heat the oil in a thick bottomed pan with a tight fitting lid. Add the rice & saute, stirring continually, for about 4 minutes or until the rice changes colour.
Add the water and all other ingredients, cover and bring to the boil quickly. Reduce the heat and simmer covered for 15ish minutes until all the water is adsorbed. Remove the garlic, coriander and chillies.

This can be eaten as is and makes a more interesting alternative to plain boiled rice. It is also nice cold, and can be pressed into a mould.

Arroz Poblano:
1 Quantity of Arroz Blanco as above.
1 red & 1 green pepper, deseeded and cut into smallish pieces.
5 fl oz (150 ml) carton of sour cream, diluted with 4 tablespoons (60 ml) of milk.
4oz (100g) grated cheddar cheese.

Preheat oven to gas mark 4 / 350 F / 180 C.
Lightly grease an ovenproof dish (large enough to get all the ingredients in...) and fill with layers of rice, peppers, soured cream and cheese, finishing with a layer of cheese. Garnish with the chillies from cooking the rice if you feel flash! Bake in top of oven for 35 minutes or until the cheese on top browns. Serve hot.