Spicy Mexican Rice
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 4-6
Ingredients
2 cups brown rice
4 cups water
1 small onion, finely diced
1 sweet tooth red pepper, diced
1 medium carrot, diced
2 tablespoons olive oil
4 cloves garlic, roughly chopped
2 large tomatoes, diced
1 serrano pepper, thinly sliced (see note)
½ tablespoon sea salt, plus more to taste
1 teaspoon fresh cracked pepper, plus more to taste
½ cup fresh or frozen corn
1 lime
For garnish, chopped fresh tomatoes, cilantro, good quality extra virgin olive oil.
Instructions
Add all the ingredients, except the corn, lime and garnish, to a medium sized pot over high heat. Bring the pot to a boil then reduce the heat to low, cover the pot, and and simmer for 45 minutes, stirring occasionally.
Once the rice is soft remove it from the heat, taste for seasoning and add more sea salt to taste. We added an extra ¼ tablespoon of sea salt. Stir through the corn and the juice from 1 lime.
Garnish with fresh tomatoes, cilantro and a drizzle of good quality extra virgin olive oil.
From theendlessmeal.com