Whatever you call it, I love that zesty orange-colored rice that often accompanies Mexican or Latin dishes, but I have rarely tried to make it at home. I decided to change that this week, when I was looking for an accompaniment for this chicken recipe. After some searching online, I decided to use this recipe from Epicurious as a jumping-off point, with modifications. The final result was good enough that I think it will make it into our regular dinner rotation, and with brown rice and zucchini added in, I can even call it healthy.
Adapted from Epicurious.com
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 cup long-grain brown rice
2 cups low-sodium chicken or vegetable broth
1 14.5-oz. can diced tomatoes with green chilies
1 medium zucchini, cut into 1/4-inch dice
1/3 cup cilantro, chopped
Preheat oven to 350°F.
In a medium dutch oven or saucepan (my 3.5-quart Le Creuset worked great, but you could use a smaller dish) on the stovetop, heat the oil and add the onion and garlic. Cook this mixture over medium-low heat, stirring occasionally, about 4 minutes, or until softened. Add the rice and cook, stirring, for 3 minutes, or until the rice looks a little toasty. Add the broth and the tomatoes and bring to a boil.
Bake the rice, covered, in the middle of the oven about 45 minutes, or until the liquid is absorbed. Stir in the zucchini and let stand, covered, about 5 minutes. Just before serving, stir in the cilantro.