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Quick and Easy Kid Friendly Recipe
Pueblo Rice Recipe
We love this rice. It is excellent served hot or cold. It is a slightly modified version of the Pueblo Rice from the Hell's Backbone Grill restaurant in Boulder, Utah, one of the best restaurants we have ever eaten at. You can modify the vegetables seasonally. I have used blanched diced corn, green peppers, and sauteed squash. The key is to have the vegetables in small dice and the wonderful dressing. This rice refrigerates beautifully and leftovers make a great lunch, topped with some leftover chicken or fish.
| Prep time: 15 Minutes |
American
|
| Cook time: 45 Minutes | Servings: 4-6 Servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 197 | 80% |
| Total Fat 22.95g | 29% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.55g | |
| Cholesterol 0mg | 0% |
| Sodium 625mg | 26% |
| Potassium 262mg | 7% |
| Total Carbs 9.1g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.25g | 2% |
| Protein 4.56g | 7% |
Ingredients Convert Measures
- 2 1/2 cups water
- 1/2 tsp salt
- 1 Tb margarine or butter
- 1 cup rinsed brown Basmati or jasmine rice
- 1/2 cup toasted pine nuts
- 1/3 cup toasted pepitas
- 1/2 red bell pepper, minced
- roasted corn from one cob or 1/3 cup frozen or canned corn, thawed
- 1/3 cup orange juice, fresh or from concentrate
- juice from one lime
- 2 Tb canola or vegetable oil
- 2 tsp dried coriander
- 1 tsp salt
- Italian parsley or cilantro, for garnish
Directions
- Bring the water and salt to a boil. Stir in the margarine or butter and the rice. Cover and cook over very low heat until the water is absorbed, 35-50 minutes. Remove from the heat and let stand for 10 minutes with a paper towel under the lid to collect moisture. Transfer rice to a large bowl or serving dish.
- Dressing:
- If using canned or frozen corn, saute it in 2 tsp oil until browned. Set aside.
- In a small bowl whisk the juices, oil, coriander and salt together.
- To the rice add the pine nuts, pepitas, red pepper and corn. Toss very gently to blend. Sprinkle the dressing over the rice mixture, tossing gently to evenly distribute the dressing. Transfer to a serving dish if you haven't already put it in one and garnish with chopped parsley or cilantro.
August 30, 2009 17:17