Mexican Rice and Roasted Asparagus with Chili and Onions
Admittedly, when I think of Mexican food I immediately think of tacos. And I love tacos. Like, a lot. I also know, however, that there is a very rich culture of Mexican food that does not revolve around tacos. So this year we ventured out and found some delicious non-taco recipes to make. I highly recommend you take the time to make Pollo en Mole Verde. The Mexican rice is pretty standard fare, and makes a good sopping up agent for any saucy dish like the Pollo en Mole Verde. The asparagus is delicious with any meal, on it’s own roasted asparagus is a favorite, with the additional of rich, sweet, and spicy sautéed onions and dried chili it is on another level.
Adapted from Saveur
2 cups chicken stock (reserved from cooking chicken if also making Pollo en Mole Verde)
2 ripe tomatoes, chopped
2 cloves garlic, smashed
1⁄2 small yellow onion, chopped
2 tbsp. canola oil
1 cup long grain white rice
Kosher salt and freshly ground black pepper, to taste
1. Place stock, tomatoes, 1 clove garlic, and onion in a blender and purée until smooth; set tomato mixture aside.
2. Heat oil in a large saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low.
3. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.
Roasted Asparagus with Chili and Onions
Inspired by Rick Bayless
2 tablespoons olive oil, divided
½ medium onion, sliced
2 garlic cloves, finely chopped
1 dried pepper, such as pasilla or adobo sliced into thin strips or 1 teaspoon red pepper flakes
1 teaspoon white wine vinegar
1 large bunch (about 1 pound) asparagus, cleaned with bottom 1/2 inch removed
1. Preheat oven to 400˚ F.
2. Heat 1 tablespoon olive oil over medium heat, add the onion and cook, stirring frequently, until very soft and lightly browned, about 8 minutes. Add the garlic and cook, stirring for a minute or so, until soft and aromatic.
3. Set cooked onion and garlic aside, add dried pepper to the pan and toast for no more than one minute, add to the onion mixture. Add vinegar to mixture and stir to combine.
4. On a large baking sheet drizzle ½ tablespoon olive oil, lay asparagus onto sheet and drizzle with remaining oil. Sprinkle with salt. Roast in 400˚ oven for 20 minutes or until tender, flipping halfway through.
5. Serve topped with onion mixture.