This baked Spanish rice is a trip to Latin America in a rustic bowl. Imagine sweet fire roasted tomatoes, smoky cumin, a kiss of paprika, plus a good pinch of fragrant coriander seeds
Course: Side Dish
- 3 c sprouted rice medley ( red brown & black rice )
- 1 oz x 15 can fire roasted tomatoes diced
- 4 c water
- 1 Spanish onion diced
- 3 cloves garlic sliced
- 1 large carrot sliced
- 2 tbsp Mexican seasonings
- 1 tbsp coriander seeds
- 1 tbsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 2 tsp sea salt to taste
- 1 c fresh green peas steamed
- 1/2 c pepitas toasted
- 5 leaves sprigs cilantro only
- 1 c golden roasted pepper sauce
- 1 lb of this perfect grilled chicken optional
- coriander blossoms for garnish optional
Preheat your oven to 375°F
Heat up the olive oil in a large cast iron skillet on medium low flame. Add the onion with a pinch of sea salt and sauté for a few minutes until translucent.
Add the diced carrots and sauté for a few more minutes. Stir in the garlic, coriander seeds, Mexican seasonings, red pepper flakes, smoked paprika, ground cumin and sea salt and give it a nice toss to coat.
Stir in the sprouted rice medley and toss to coat in the olive oil and spices. Add the canned tomatoes and the water and bring to a gentle simmer together. Cover with a tight lid.
Transfer the pot to the preheated oven and bake for 40 minutes. Allowed to sit covered for 10 minutes before fluffing it with a fork.
Add half of the pepper sauce on top and gently toss to coat all the rice grains in it. Fold in the green peas and serve with the remaining Pepper Sauce on top and some sliced grilled chicken. Sprinkle with the pepitas and garnish with the cilantro leaves and coriander blossoms.