My post today is about the Rice Veracruz that was our side dish with the Chicken Tinga we had the other night. This dish was so good it was worth a separate blog post. It started with converted rice that was simply cooked in water. It was then combined with sauteed onion, red bell pepper, poblano pepper, garlic and paprika. It was finished with pimento-stuffed olives, parsley and capers. Each bite was packed with a burst of flavor.
Makes 4 servings
1 cup dry converted white rice (I used Uncle Ben's)
1/3 cup each diced onion, red bell pepper, and poblano chile pepper
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon paprika
1/2 cup sliced pimento-stuffed olives
1/4 cup chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Prepare rice according to package directions using only water.
Saute onion, bell pepper, and poblano in oil in a large skillet over medium-high heat until soft, about 3 minutes. Stir in garlic and paprika; saute 1 minute more.
Off heat, stir in rice, olives, parsley, capers, salt and black pepper.
Recipe from Cuisine at Home online