SPANISH RICE FINO
Recipes for such abound, but this is memorable. Cloves, cumin, and a splash of sherry lend culinary civility to peppers, onion, tomatoes, and of course, rice. Good company for many dishes.
1 cup Ecogrown Two Brooks Farm Delta Belle Long Grain White Rice
2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium poblano pepper, seeded and diced
1 tbsp garlic, minced
¼ tsp dried red chili peppers, ground or flake
1 14 ounce can diced tomatoes, with juice
5 cloves, fresh ground
1 tbsp cumin, fresh ground
1 ½ cups chicken stock
1½ tbsp dry sherry
Lemon or lime, to garnish
In medium saucepan, heat oil and add garlic, onion, and poblano; sauté until onion translucent. Add cloves, cumin, chili pepper, and rice, stirring to coat rice with oil for a couple minutes. Add stock and sherry, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 20 minutes. Stir with fork and let serve for a moment. Serve with a lemon or lime garnish.