Beer and Aztec Rice

Preparation Time: 7 minutes
Cooking Time: About 40 minutes


One of the best parts of this recipe is that you can drink the leftover beer. The ingredient list may look long, but the recipe is super simple, and the taste is fantastic.

  • 1 tablespoon minced jalapeño (about 1/2 medium)
  • 1/2 cup finely chopped large onion (about 1/2)
  • 3 large cloves garlic, minced
  • 1-1/2 teaspoons olive oil
  • 1 tablespoon finely chopped fresh cilantro
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cup brown rice
  • 1 cup water
  • 1 cup dark beer, ale, or stout
  • 1/4 teaspoon salt
  • 1/2 cup frozen peas, thawed

1. If you like food really hot, leave a few of the seeds in the jalapeño. If you like a mild flavor, remove the seeds and vein. In a medium saucepan, sauté the jalapeño, onion, and garlic in olive oil until the onion softens, about 5 minutes. Add the cilantro, coriander, and cumin and sauté about 1 minute.

2. Add the rice, water, beer, and salt. Bring the pot to a boil. Reduce the heat and cover. Cook on low heat for 35 to 40 minutes, until the rice is tender. If the rice is nearly done and the liquid is almost gone, turn off the heat and let the rice sit on the burner for another 5 minutes.

3. Remove the pot from heat and stir in the peas. Re-cover the pot and let it sit for 5 minutes to warm the peas. Serve.

Yield: 3 servings

Recipe from:
Student's Vegetarian Cookbook
Carole Raymond
Prima Publishing
$12.00 / paperback
ISBN: 0-7615-0854-6
Reprinted by permission.


Cookbooks for College Kids, Parents and Young Chefs

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