Tex Mex Tomato Juice Rice
¡Que rojo! The red color in the rice in your #1 combo comes from tomatoes. I normally dump in a can of Ro-Tel tomatoes with chile but this time I had some leftover tomato juice from gazpacho. Result: Tex-Mex Tomato Juice Rice! This has a really good flavor profile that goes with any food where you want a zesty carb accompaniment. Can be made with quinoa as well for you non-carb folks. Serves 6-8.
Ingredients:
1 c white rice (basmati, jasmine or equivalent)
2 c tomato juice*
1/4 c olive oil
1/2 c chopped onion
1 garlic clove, peeled and chopped
1/2 t powdered cumin or 3/4 t cumin seed
3/4 t salt**
3/4 t mild chili powder
Method: sauté onion and garlic in oil; add cumin and chili powder and heat till fragrant. Add rice and cook for 5 minutes, stirring frequently, till all grains are well coated. Dump in tomato juice, cover and reduce to simmer. After 10 minutes turn off the heat and allow to steam another 10-20 minutes. Rice is done when all liquid is absorbed and the grains are tender but not squishy. Garnish with chopped cilantro if you like and serve with spicy Tex-Mex food.
*You may need to vary the liquid proportions if you use other types of rice, such as brown rice or Haiga rice.
**Adjust salt depending on the salt content of your tomato juice.
