A simple rice dish full of Southwestern Flavour.
Yield: Makes 4-6 servings
1 cup basmati rice
2 cups tomato juice
1 tbsp cumin seed oil
1 small diced red onion
1 whole red pepper diced
2 cobs corn (kernals removed and cobs discarded)
4 chopped green onions
1/4 cup fresh cilantro
1 lime Juice only
salt and pepper to taste
Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.
Risotto is one of the world’s great rice dishes. It’s a traditional Italian dish that must be made from rice varieties with very high starch contents. Its distinctive cooking method gently coaxes the starches out of each rice grain, giving the dish its characteristic creaminess. An exercise in patience, but the results are more than worth the effort!