A vibrant Mexican-style side dish, perfect for adding fresh herbs and whole grains into a meal. Can be packaged in the refrigerator or freezer and reheated in the oven or on the stove (with a little water or stock).
4 cups vegetable or chicken stock, divided
2 Tbs red palm oil, divided
1 onion, chopped
5 cloves garlic, minced
2 jalapeño chiles, halved, seeded, and chopped
⅓ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 ½ cups brown rice
2 tsp salt
fresh ground pepper, to taste
- Preheat oven to 375° F.
- Add the stock to a pot and bring to a boil. Turn down to a simmer and leave on the stove.
- In a large saucepan, heat 1 Tbs of the oil on medium heat. Add the onion and a pinch of salt; sauté until translucent, about 3 to 5 minutes. Add the garlic and chiles and sauté for 2 more minutes. Deglaze with ½ cup of the stock.
- Transfer the onion mixture to a blender or food processor. Add the parsley and cilantro and blend until smooth. Set aside.
- In a large saucepan, heat the remaining 1 Tbs of oil and add the rice. Stir constantly until the rice is slightly browned, about 5 minutes.
- Add the rice, onion mixture, remaining 3 ½ cups of stock, salt, and black pepper to a hotel pan. Stir to combine and cover tightly with aluminum foil. Place in the oven and cook for 1 hour, then allow to rest, covered, for another 10 minutes.
- Carefully remove foil, stir, and season with salt and pepper to taste.
Source: Adapted from Leith’s Latin American Cooking, by Valeria Vieira Sisti