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Beer and Aztec Rice

Source of Recipe


From "Student's Vegetarian Cookbook" by Carole Raymond






List of Ingredients



• 1 Tbsp minced jalapeño (about 1/2 medium)
  
• 1/2 cup finely chopped large onion (about 1/2)
  
• 3 large cloves garlic, minced
  
• 1-1/2 tsp olive oil
  
• 1 Tbsp finely chopped fresh cilantro
  
• 1-1/2 tsp ground coriander
  
• 1/2 tsp ground cumin
  
• 1 cup brown rice
  
• 1 cup water
  
• 1 cup dark beer, ale, or stout
  
• 1/4 tsp salt
  
• 1/2 cup frozen peas, thawed
  






Instructions



1. If you like food really hot, leave a few seeds in the jalapeño. If you like a mild flavor, remove the seeds and vein. In a medium saucepan, sauté the jalapeño, onion and garlic in olive oil until the onion softens, about 5 minutes. Add the cilantro, coriander and cumin, and sauté about 1 minute.
   
   
2. Add the rice, water, beer and salt. Bring the pot to a boil. Reduce the heat and cover. Cook on low heat for 35 to 40 minutes, until the rice is tender. If the rice is nearly done and the liquid is almost gone, turn off the heat and let the rice sit on the burner for another 5 minutes.
   
   
3. Remove the pot from the heat and stir in the peas. Re-cover the pot and let it sit for 5 minutes to warm the peas. Re-cover the pot and let it sit for 5 minutes to warm the peas. Serve.
   
   Makes 3 servings.