Mixtec-style Rice

Name: Mixtec-style Rice (Especie Mixteca)
Yield: About 8 servings
Cuisine: Mexican
Ingredients: 1 medium onion, finely chopped; 10 to 12 strips of pickled jalapeño chiles (preferably red); 1 teaspoon salt, or to taste; Freshly ground black pepper; 4 garlic cloves, minced; 4 cups homemade chicken stock; 2 cups long-grain rice; One ½-inch piece canela; 4 tablespoons lard (preferably home-rendered) or vegetable oil; 1 teaspoon dried Mexican oregano, crumbled; 1 large ripe tomato, coarsely chopped; ⅛ teaspoon ground cloves

Especie Mixteca

Preparation info

About
8
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This spicy rice dish from the Mixtec regions is especially pretty when made with pickled red jalapeño strips. If you can’t find the pickled red strips, use pickled green jalapeños cut into strips.

Ingredients

2 cups long-grain rice
One ½-inch piece

Americas
Mexico
Side dish
Gluten-free
Oaxaca

Method

In a deep bowl, carefully rinse the rice in several changes of water until no starchy residue is visible. Drain as thoroughly as possible in a strainer, shaking to remove excess water.

Grind the canela in an electric coffee or spice grinder. Place the tomato in a blender or food processor with the canela, oregano, and cloves and process to a purée. Set aside.

In a