Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 tablespoon coconut oil
- 1 pasilla chili, seeded and finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup coconut milk
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, heat the coconut oil over medium heat.
3. Add the chopped pasilla chili and cook for 2-3 minutes, stirring occasionally.
4. Add the cumin, salt, and black pepper to the saucepan and stir to combine.
5. Add the rice to the saucepan and stir to coat the rice with the spices.
6. Add the coconut milk and water to the saucepan and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
8. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
9. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
10. Fluff the rice with a fork and serve.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 27g
- Protein: 3g
- Fiber: 1g
- Sugar: 1g
Substitutions for ingredients:
- Long-grain white rice can be substituted with brown rice or jasmine rice.
- Coconut oil can be substituted with vegetable oil or olive oil.
- Pasilla chili can be substituted with ancho chili or poblano chili.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- Add diced onion and garlic to the saucepan before adding the chili.
- Add diced bell pepper and tomato to the saucepan before adding the rice.
- Add cooked black beans or chickpeas to the rice before serving.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a tight-fitting lid to prevent steam from escaping during cooking.
- Let the rice sit for 5 minutes after cooking to allow the grains to absorb any remaining liquid and become fluffy.
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water or additional coconut milk to prevent it from drying out.
Presentation ideas:
- Serve the rice in a bowl or on a plate as a side dish.
- Garnish with chopped cilantro or green onion.
Pairings:
- Serve with grilled chicken or fish.
- Pair with a fresh salad or roasted vegetables.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Black bean salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water or coconut milk and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid in the recipe.
Food safety advice:
- Store leftover rice in the refrigerator within 2 hours of cooking.
- Reheat leftover rice to an internal temperature of 165°F before consuming.
Food history:
- Pasilla chili is a type of dried chili pepper commonly used in Mexican cuisine.
- Coconut milk is a staple ingredient in Southeast Asian cuisine.
Flavor profiles:
- The pasilla chili adds a smoky and slightly spicy flavor to the rice, while the coconut milk adds a creamy and slightly sweet flavor.
Serving suggestions:
- Serve the rice as a side dish with your favorite main course.
- Use the rice as a base for a grain bowl with roasted vegetables and protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A