The newest and, literally, hottest trend right now seems to be a move toward everything spicy. Mexican in particular appears to be increasingly popular on restaurant menus and cooking newsletters. Sadly, there is a segment of the population that simply cannot eat anything spicier than mashed potatoes with a dash of black pepper. As much as I’d love to try all these flavors (yes, I’m one of the spice-avoiders), and feel as though I’m truly missing out on something wonderful, I can’t do it. Where the rest of the world has taste receptors for the aftertaste and deep flavors of habanero, poblano and jalapeno peppers, I - and others like me - have pain receptors instead. The tiniest nibble of pepperjack cheese, for instance, causes a reaction of fiery tongue-agony that takes about a half-gallon of milk and five slices of bread to alleviate. Argh! So what to do about all those wonderful-sounding dishes out there that members of the no-spice-for-me group can’t dig into? Well, in addition to simply leaving out the ingredients that cause us to beg for a tongue-ectomy, I’ve started devising recipes in a Spanish kind of vein that won’t hurt at all to eat. Here is one of them:
Judy’s Spanish Rice
Ingredients:
2 bags Uncle Ben’s Whole Grain Boil-In Bag Brown Rice (the box contains 4)
Water for cooking rice
3 Tbs. extra-virgin olive oil
1/2 sweet orange pepper
1 medium-small onion
1 stalk celery
1 large clove garlic
1 Tbs. cumin
2 heaping Tbs. tomato paste
1/3 cup water or broth
Sea salt to taste
PREPARATION:
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Chop pepper, onion, celery and garlic into a fine dice.
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Prepare rice as directed on box.
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While rice is cooking, put olive oil in a large heated, non-stick skillet; when the oil begins to “shimmer,” add the vegetables and saute until they begin to soften.
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Add tomato paste, water or broth, cumin and salt and stir until smooth and well-mixed. Lower heat.
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When rice is finished cooking, drain well and stir into vegetable mixture; adjust seasonings according to taste.
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Cover and cook on low heat for 5 minutes more; stir well and serve immediately.
NOTE: If the result is too dry for your taste or the consistency too thick, just add about 1/4 cup more of chicken or vegetable broth, stir over low heat, and serve.
Hope you like it!