cooking basics – The Wild Gems

Servings: 6 to 8 people

What You Need:

1 1/2 cup of long grain rice (un-rinsed)

2 1/2 cups of water

1 1/2 to 2 teaspoons of chicken bouillon seasoning or salt

1 tablespoon of unsalted butter

1/4 cup of frozen corn (optional)

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)

2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 10 mins.

Note: If you’re going to add corn add it 5 minutes before the timer goes off.

3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.

Note: if you want to make more rice, you always just double the water to the rice.

This is the seasoning I use for the rice.

Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!