Sunday, June 27, 2010

Stuart's Pico

6 tomatoes
2 med. onions
~10 tomatillos
1/2 a bunch of cilantro
lime juice
lemon juice

Dice and mix all vegetables.
Finely chop cilantro
Add lime and lemon juice to taste along with salt and pepper
For some heat and a nice flavour add a couple of jalapeƱos

Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt.
Continually stir until heated through.
Just before serving, stir in the cilantro.

(**NOTE** you can add a can of corn, drained, to the beans with a dash of cumin and chili powder.)

Bajio Sweet rice

1/2-1 tablespoon vegetable oil
1/2 of a white onion, chopped (add more or less to your taste or use green onion)
1/2 bunch 
fresh cilantro
1 1/3 cups raw 
white rice
3 cups 
chicken broth
1/4-1/2 cup 
white sugar

Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low, med-low until rice is done, about 25-30 minutes.

Fluff with a fork before serving.