This is one of my go to quick and easy meals. Using our favorite Mexican Rice, I added black beans, homemade guacamole & salsa, fresh corn, vegan sour cream and jalapeños. Recipes for Mexican Rice, Guacamole and Salsa all adapted from America's Test Kitchen.
Course: Salad, Dinner
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family
2large or 3-4 medium tomatoescored and quartered
2jalapeno peppersstemmed, seeded & minced
1jalapeño pepperstemmed and minced, include seeds
⅓cupcanola or vegetable oil
2cupslong grain white ricerinsed
2cupsvegetable or chicken broth
1Tbspgluten-free tomato paste
2tbspminced red onion
1tspjalapeño mincedyou can add more but my family doesn't like it spicy
¼cupfresh cilantrofinely chopped
¼tspsaltor more to taste
1medium garlic cloveminced (optional)
2tbsplemon juice or lime juice.I've made it both ways & actually prefer it with lemon juice but like to switch it up and will use whatever is on hand
MAKES 2 1/2 TO 3 CUPS
3-4firmripe tomatoes, cut into 3/8-inch dice (about 3 cups)
2tbspor 1 large jalapeño seeded & mincedreserve seeds to add later if you want it spicy!
½cupred onionfinely chopped
1small clove garlicminced
pinchground black pepper
2 - 6tspfresh lime juice
Granulated sugar to tasteup to 1 teaspoon
Preheat the oven to 350 degrees
Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Halve one avocado, remove pit, and scoop flesh into medium bowl. Using a fork, mash lightly with onion, jalapeño, cilantro, salt, and cumin & garlic (if using) until just combined.
Halve, remove pit and add the remaining avocados (not skin) to the mixture.
Sprinkle lemon or lime juice over the entire mixture and mash gently with a fork until well combined. Can leave chunky or mash more for a creamier guacamole.
Taste, add salt if necessary, and serve.
Place a large colander in the sink or on a plate with paper towels.
Place tomatoes in the colander, layer with jalapeño, onion, garlic, and cilantro on top. Let drain 30 minutes.
Shake colander to remove excess water & transfer contents of colander to a bowl. Add salt, pepper, and 2 tsp lime juice; toss to combine.
Taste and add minced jalapeño seeds if desired, sugar, and additional lime juice to taste. The amount of lime juice and sugar will depend on the ripeness of the tomatoes so you need to taste as you add more.