Tomato and Rice and Chard: A Medium Stew
Article written by Rachel Wallis and Alex Rocklin
On a cold and wet night in the highlands of Chiapas, nothing gets the blood pumping and a flush to the cheeks like a good stew. One that we are fond of here at the house is a simple and delicious dish that is fast and easy to make on such a cold day anywhere in the world.
Put the oil in a medium pot and heat on medium, adding the onion.
When
the onion in golden, add the garlic, cumin and chili (if desired).
After about 2 or 3 minutes, add the tomato, tomato paste and basil, and
let cook for a minute.
Then add the chard and let that cook for a
minute mixed with the oil.
Then add the rice and enough water to cover
it?bout 1/2 an inch (add more water when needed, if the rice absorbs
too much liquid).
Allow the stew to cook for about half an hour, or
until the rice is cooked all the way.
Serve with nice bread, cheese
(queso de Oaxaca is good, or you can use mozzarella, which is similar,
or any other kind of cheese you like), and avocado. Buen Provecho!
On a cold and wet night in the highlands of Chiapas, nothing gets the blood pumping and a flush to the cheeks like a good stew. One that we are fond of here at the house is a simple and delicious dish that is fast and easy to make on such a cold day anywhere in the world.
- 1/2 an onion, finely chopped
- 4 cloves garlic, also chopped finely
- teaspoon cumin
- 3 tablespoons olive oil
- dried or fresh chili, to taste
- a bit of fresh basil
- 2 ripe tomatoes, coarsely chopped (or rustic, as they say)
- a bunch of chard or spinach
- 210 grams of tomato paste (ie a small can)
- 1 cup of rice water
Put the oil in a medium pot and heat on medium, adding the onion.
When
the onion in golden, add the garlic, cumin and chili (if desired).
After about 2 or 3 minutes, add the tomato, tomato paste and basil, and
let cook for a minute.
Then add the chard and let that cook for a
minute mixed with the oil.
Then add the rice and enough water to cover
it?bout 1/2 an inch (add more water when needed, if the rice absorbs
too much liquid).
Allow the stew to cook for about half an hour, or
until the rice is cooked all the way.
Serve with nice bread, cheese
(queso de Oaxaca is good, or you can use mozzarella, which is similar,
or any other kind of cheese you like), and avocado. Buen Provecho!
Follow CASA's stories and events via Facebook and Twitter.