I've decided to join the Meatless Mondays bandwagon. If you haven't heard of it, it is a movement to cut out meat one day a week in order to improve one's personal health and the health of the planet. I've placed an icon with a link to their page on the right.
Today I've decided to make yellow rice with corn which requires absolutely no meat. (I know, it's Wednesday, just play along – you can make it on Monday). Since I finally feel confident to make rice outside of the rice cooker (thanks to my followers and their tips and advice), I thought I'd give this recipe a whirl, and I must say it turned out yummy! This is a very flexible dish, you can add or subtract at whim.
4 cloves garlic pressed
1/2 cup chopped onion
1/2 cup chopped peppers (I used red and green)
the kernels from 2 ears of corn or 1 1/2 to 2 cups of frozen or canned
1 tbsp capers (optional)
1 tbsp salt or to taste
dash of Bijol (Bijol is basically food coloring, the ingredients listed on the label are: corn flour, cumin, annatto, yellow 5 and red no.40)1 bay leaf
2 cups long grain white rice
3 1/2 cups water
2 tbsp olive oil
Pour olive oil into a large enough pot to cook your rice, sautee your onions, peppers, and garlic. Add your water, salt, Bijol, bay leaf and capers. Bring to a boil. Stir in your rice and reduce heat to simmer. Cover.
In 15 minutes uncover, fluff and taste your rice. If the rice is still a little hard but there is moisture left in the pot then turn off the heat and cover letting the steam finish cooking. If it is still a little hard and there is not moisture left, add 1/4 cup water, turn of the burner and let it finish steam cooking. At this point you may also add salt and/or olive oil depending on your taste.