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SPANISH RICE
6 LARGE RIPE TOMATOES
4 LARGE CLOVES GARLIC
1 OR 2 WHOLE JALAPENO PEPPERS - TO TASTE
1 SMALL WHITE ONION DICED
2 CUPS LONG GRAIN RICE
1/4 CUP FRESH CILANTRO
1/2 TBL SPOON SALT
1 1/2 TEASPOON CUMIN
1 1/2 CUPS V-8 VEGETABLE JUICE
Roast the tomatoes in the oven on broil, turning occasionally until
they blister and roast all around. In the meantime. Slice the peppers in
half and seed them. Place the peppers and the cloves of garlic still in
their skins on a skillet and roast then until they blister and roast. Turn
as needed for all over toasting. When the tomatoes and the peppers with
garlic are all done, place them all in a blender. Add V-8, cilantro, cumin,
salt.
Blend until smooth. Add water to make 4 cups liquid. Sauté onion and
rice in a 1/2 tablespoon olive oil until onion is clear. Add liquid mixture
to pan and stir for 1 min. Transfer to an oven proof container and bake
for 40 min on 400 with lid on. Add water if necessary for moisture. Remove
from oven and add a sprig of fresh cilantro to top for decoration. Serve
Occasionally I chunk up 2 chicken breasts and sauté them with the
zucchini to give this dish more "substance" and for variety.
   
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