Baked Fiesta Rice

Mexico, our neighbor to the south, is a vast country with a huge diversity and complex sophistication in its culinary expression, a fact that sometimes seems lost to us here in So Cal. The tacos, burritos and quesadillas so widely consumed here, are really a sort of Cal-Mex border region street food. Fortunately, it is changing, as we see the foods of Oaxaca, Puebla and other regions making their way onto our local food scene.

This rice casserole hails from Puebla, appropriately for our purposes this week, as it was the scene of the battle celebrated on the Cinco de Mayo, when a humble army of the citizens of Puebla beat back a large and well armed fleet of French invaders. Never mind that Puebla was eventually conquered. Pueblans, to some extent, Mexico at large, and now those of us in So Cal, continue to celebrate the independent spirit of those Pueblans. The French, btw, did manage to leave their culinary stamp on the country during their escapades there, adding to the wonderful mix.

This tasty rice dish is a great side dish, but makes a tasty vegetarian entrée, as well. For a more substantial entrée, my college friend Marsha’s mother, used to add pieces of pulled chicken meat to the rice to bake in the casserole.

Baked Fiesta Rice (Arroz de Fandango)                                                                     from Savoring Mexico: Recipes and Reflections on Mexican Cooking (The Savoring Series) by Marilyn Tausend *                                                                         

• 3 tablespoons vegetable oil
• 1/2 white onion, cut into thin half slices
• 4 poblano chiles, roasted, peeled, seeded and cut into narrow strips
• 4 cups Seasoned Rice (recipe below) at room temperature
• 1/2 cup lighlty sautéed corn kernels
• 2 cups Crema Mexicana
• 1/2 teaspoon Mexican oregano
• 1 cup milk
• 1/2 pound Manchego or Jack cheese
• Salt and freshly ground pepper to taste

1. Preheat oven to 325 degrees. Butter a shallow baking dish (this dish is traditionally baked and served in a Rustic Cazuela Clay Pan.
2. Heat the oil in a large sauté pan, and add the onions. Cook them un til just translucent, about 3 minutes. Stir in the roasted chile strips and cook, stirring occasionally, for about 10 minutes.
3. Spoon half the rice into the bottom of the prepared baking dish, spreading it in an even layer. Spread half the onion-chile mixture and half the corn over the rice. Dribble half the crema on top. Sprinkle with salt, pepper and oregano. Repeat the layering with the remaining rice, onion-chile mixture and crema.
4. Pour the milk evenly over the top and sprinkle with the cheese.
5. Bake the rice until the cheese is bubbling hot, about 25-30 minutes. Serve hot, directly from the baking dish.

Seasoned Rice

• 2 cups long grain white rice
• 1/2 half white onion, coarsely chopped
• 2 cloves garlic
• 3 tablespoons cold water
• 3 tablespoons vegetable oil
• 4 cups hot water
• 1/2 teaspoon lime juice
• 3 springs flat leaf parsley
• 1 teaspoon salt

1. Place onion, garlic and cold water in a blender and process until smooth.
2. Heat the oil in a heavy pot until it is smoking. Add the rice and toss until the grains turn a toasty golden brown, and have a nutty aroma, about 7-8 minutes. The rice is ready when it begins to crackle.
3. Stir the onion-garlic mixture into the rice and cook, stirring for 1 minute. Pour in the hot water, and add the lime juice, parsley and salt. Continue to cook over high heat until the water begins to simmer, then reduce the heat to medium-low, cover and cook for 15 minutes without lifting the lid. After 15 minutes, remove from the heat, and let the rice sit covered for another 10 minutes, allowing it to steam. When ready to use, remove the parsley and toss the rice with a fork to loosen grains.

Serves 6-8