Rice | Mommie Cooks!

Congrats to my Friend Faith on her Published Cookbook!

November 9, 2012 By Julie 14 Comments

I know I’ve been a bit lax with blog posting these past couple months. Pregnancy with an unplanned fourth boy has a crazy way of doing that to you. Despite all the excuses, I couldn’t pass up an opportunity to share the accomplishments of a very special friend. My friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I’ve pretty much known Faith since I first began blogging. We’ve supported each other, shared opportunities and just generally lifted each other up throughout the process that is food writing. I can’t tell you how proud I am to help her introduce and promote her first published work.

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Cooking up a Vegetarian Indian Feast Part 1: Traditional Indian Basmati Rice

August 12, 2010 By Julie 5 Comments

When Anne asked me if I’d guest blog for her I didn’t even have to stop and think about it. My immediate response was absolutely! I fell in love with Anne’s blog from the moment I stumbled upon it. Her recipes are always delicious, creative and easy enough for even beginner cooks to assemble and enjoy. And then there’s Anne. She’s witty, smart, fun and one of the nicest people you’ll have the pleasure of meeting. I love that Anne lives in the same place I grew up vacationing to as a child. We’ve shared several personal connections along the way that have helped to make her into the awesome blogging friend that she is to me today. Thanks so much for welcoming me to your blog Anne!
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Cooking up a Vegetarian Indian Feast Part One: Traditional Indian Basmati

August 11, 2010 By Julie 18 Comments

So today’s the day we start cooking up an Indian feast. Is everyone ready to experience a taste of the far East? I’m starting out day one of this series with a guest post over at Anniebakes. You can read the story behind the meals here and then head over to Anne’s to grab up a copy of the recipe!
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Mexicali Rice

June 8, 2010 By Julie 16 Comments

If you read my post a week or so back featuring Tequila Lime Chicken, then you probably saw a creamy, delectable looking side dish hiding in the background. And I’m guessing you were oogling at said dish and thinking, “that tequila lime chicken looks good enough, but what the HECK is that delicious looking pile of rice in the background?” Well, today is your lucky day, because I’m going to tell you exactly what that lovely dish was.

Gear yourself up for a little mexicali rice. I needed a side to go with my chicken so I grabbed a bit of this and a bit of that and this dish was the result. It was creamy, cheesy, a touch spicy (too much so for my kids, but that didn’t stop my husband and me from thoroughly enjoying it), and a whole lot of yummy, all mixed into one.

Here’s what you’ll need to get started:

Ingredients Needed:

1 Cup of Jasmine Rice
2 Cups of Chicken/Veggie Broth
1/2 Cup of Evaporated Milk
1/4 Cup of Sour Cream
1 Cup of Corn
1 Small Handful of Cilantro, Chopped
2 Adobo Peppers, Chopped (drop this to one for a little less spice)
1 7 Oz. Can of Diced Green Chiles
1 Cup of Diced Tomatoes
1/2 Cup of Shredded Cheddar Cheese
1/2 tsp of Chili Powder
1/2 tsp of Cumin
Salt to taste

Place your broth in a pot on the stove and get it boiling. Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.

Now add in your chopped green chiles, corn, and cilantro. Is it just me or does that corn look like it’s glowing? I guess I better tone down the exposure next go round.

Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder.

Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Add salt if needed.

And that’s it! Mexicali rice here we come. Here’s the finished dish in the pot:

Ole! Bring on the Mexicali side dish baby.

Mexicali Rice

Ingredients:

Directions:

Place your broth in a pot on the stove and get it boiling.

Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.

Now add in your chopped green chiles, corn, and cilantro.

Stir it up and then add in your sour cream, milk and cheese. Mix it up well and let your cheese take a few minutes to melt. Now stir in your adobo peppers and spices; the cumin and chili powder.

Stir it up good. Finally, add in your diced tomatoes and give it a minute to heat up. Add salt if needed.

This is not your mama’s rice a roni

March 31, 2010 By Julie 15 Comments

Happy Hump Day everyone! I don’t know about you, but I can’t wait for this week to be over. Spring break starts for us tomorrow afternoon and we’ll be heading down to Hilton Head Island in South Carolina and then camping with the family the following weekend. So I will be away for the next few days and be back to regularly scheduled posting on the 12th of April.

Ok, now on to the good stuff. What’s a great dinner without a great side dish? I don’t know about you, but my motto is, why by a box of processed rice when you can make your own and not have those “mystery” ingredients in it that you can’t even pronounce! Not to mention, homemade rice tastes a million times better than powdered any day of the week. So let’s get to it. This is a simple, tasty rice that can compliment most meals without taking center stage. Here’s what you’ll need:

1 Cup of Jasmine Rice

2 Tbsp of Butter

2 Cloves of Garlic

1 Small Onion, Chopped

1/2 Cup of White Wine

2 tsp of Chicken Base

11/2 Cups of Water

1 tsp of Parsley

Salt and Pepper to taste

In a medium saucepan, melt your two tablespoons of butter over medium heat. Add in the garlic and onion and cook for 3-4 minutes. Add your water, wine, and chicken base to the pan and stir to combine. Finally add in your rice. Bring to a boil and then cover and cook on low for about 20 minutes or until all the water is absorbed. Add in the parsley, salt and pepper and fluff your rice to combine.

And that’s all there is to it. A simple, quick side dish you made yourself. You know what’s in it, and better yet, you know what’s not in it. It’s delicious, healthy, and compliments almost any main dish you can throw at it. Just look how well it’s complimenting my ribs and salad in the background there!

Have a great week and I’ll be back to share more great food when I return from my family fun in the sun!

Brost!