I have a grandchild with ARFID, Avoidant Restrictive Food Intake Disorder. She strongly denies it. She just says she likes what she likes and she’s fine. OK, but since the age of about seven he’s had about 22 very specific foods that she will eat. That’s all. Twenty-two. Tomatoes are not on that list. Onions are not on that list. Imagine our surprise when she announced she liked Mexican Red Rice! Twenty-THREE foods! YAY!!! She’s also a vegetarian. Of course she is. So let’s just complicate the complications why don’t we? We had to tell her about the Knorr chicken bouillon cubes in this recipe. She just shrugged her shoulders and said, “Hmm, well, I like it”.
We like it too! A win-win situation. Finally.
This terrific, family friendly (even ARFID friendly!) rice recipe is from “stellanspice”. I added a bit more water than she specified, and I added the whole chopped tomatoes (not just the juice) and made just a few other minor changes. I even put the jalapeno pepper on top of the rice and didn’t die! (I am adverse to anything spicey-hot.)
Mexican Red Rice
- 1 1/2 cups Extra Long Grain White Rice
- 3 T oil (corn/vegetable)
- 1/4 onion , diced (about 1/4-1/3 cup)
- 1 garlic clove, lightly crushed (but not diced, it has to be removed at one point)
- 1 tbsp Knorr chicken bouillon
- 1/2 tsp garlic powder
- 2 Roma tomatoes
- 2 1/4 cups HOT water
- 1/4 tsp salt, or to taste
- 3 sprigs cilantro
- 1 jalapeno
Over medium heat, add the oil to a heavy-bottomed or good quality non-stick pan, then fry the onions and garlic. When the onions and garlic have lightly browned, remove the garlic and set aside (but don’t discard!).
Add the rice to the onion in the pan and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
Meanwhile, if you can do two things at once, whirl the tomatoes and the garlic you set aside in a blender until no chunks remain. Set aside for a minute.
Add the Knorr chicken bouillon and garlic powder, the mix and continue toasting for another minute.
Add the whirred tomato-garlic mixture to the pan. Stir constantly for 30 seconds. The color should change to a warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.
Add the HOT water to the rice. It has to be hot- if the liquid isn’t bubbling on the sides of the pot, your water is not hot enough. Stir in salt, to taste.
Add the cilantro and jalapeno on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to the low and cover for 20 minutes. Do NOT lift the lid!
After 20 minutes, turn off the heat, remove and discard the jalapeno and cilantro sprigs, and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- that is what we want. Just gently fluff & mix it into the rice to distribute evenly.
At this point, the rice is ready if you don’t like overly soft rice. This is good for me, but if you want it more soft & fluffy, cover for another 10 minutes (no heat).
Thanks for stopping by my kitchen today,
