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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is delicious when you want a nutty, garlicky rice side dish. It complements chicken, pork, and fish very nicely and is traditionally served with a sprinkling of hot sauce. If you can find authentic molho apimentado (hot sauce madde with bird chiles), all the better! Ingredients:
1/2 cup olive oil |
6 cloves garlic, sliced very thinly |
3 tablespoons shelled pumpkin seeds (pepitas, find them in the latino section of many stores) |
2 cups long grain rice |
1/2 onion, minced (about 3/4 cup) |
4 cups water |
salt |
hot sauce |
Directions:
1. In a small saucepan saute the sliced garlic in the olive oil on low heat until garlic is crispy and light golden brown.
2. Drain garlic on paper towels and reserve 1-1/2 tablespoons of the garlicky olive oil.
3. In a small skillet, toast pumpkin seeds lightly (they'll begin popping all over the place), then finely mince them.
4. Set aside.
5. Transfer the 1-1/2 tablespoons of reserved olive oil to a large saucepan and saute the onion and rice together for about 3 minutes.
6. Add water and salt, bring to a boil then lower heat, cover and simmer over low heat for 20 minutes or until done and liquid is absorbed.
7. Serve with minced toasted pumpkin seeds and garlic chips sprinkled on top; provide hot sauce for sprinkling also.
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