PG-13 Rice

PG-13 Rice

• 2 cups long or medium grain white rice
• 1/4 cup pure (not virgin) olive oil (subs. vegetable oil)
  
• 1-2 smoked & dried chili peppers, mild to hot according to your preference
  
• 2 tbs minced anchovy
  
• 2 yellow onions, chopped
  
• 4-5 stalks celery, chopped or diced small
  
• 1 red and 1 green bell peppers, diced small
  
• 2-3 cloves garlic, minced
  
• 1½  tsp smoked salt (more to taste)
  
• 1 cup chopped parsley
  
• Requires: very large pan (14”) or dutch oven with a wide bottom (at least 11”), cooker/pot for rice.

Seed, then mince or crumble the dried pepper and rehydrate it in warm water. 

Cook the rice whichever way is most convenient:  rice cooker, absorption method, steaming. 

When the rice is 10 minutes away from being done, heat the oil in the pan or dutch oven.  Drain the dried pepper and fry it for one minute.  Add the minced anchovy, fry for 1 minute more, or until the anchovy starts to dissolve.  Add the rest of the vegetables and garlic.  Saute, stirring occasionally, until the onion is transparent, at least 10 minutes.  Add the smoked salt, and saute for a few minutes more,  until the onion begins to brown. 

Turn the heat to low, and stir in the cooked rice until each rice grain is coated with the vegetable juices and no longer bright white.  Stir in the parsley.   Let sit for 10 minutes, then serve.

Makes enough for a side dish for 5-8 people.

Note:  Smoked salt helps substitute for lack of smoked pork flavor in vegetarian dishes, and is available in many markets as Hickory Smoke Salt.   Substitute regular salt. 

Mirliton Variation: (pictured above) Peel, seed and dice 2 mirlitons (chayote squash) small.  Add to the vegetables and saute 2 minutes after you add the onions.