Mexican Sides: Mexican Rice, Guacamole and Salsa

Mexican Rice

Prep: 5 minutes

Cook: 25 minutes

2 Tbsp oil

1/4 medium onion

1 1/2 cups rice

3 cloves finely chopped garlic

2 1/2 cups chicken broth

1 cup plain tomato sauce

4 heaping Tbsp finely chopped parsley 

1) In a medium sauce pan, heat oil over medium heat.  Add in the fresh onion.  Saute for 1-2 minutes until softened.  Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown colour.  Add in the garlic to the rice and saute for one more minute. 

2) Add in broth and tomato sauce and add in parsley if using.  Stir and bring to a boil.  Reduce heat to low and cover.  Let simmer for 20 minutes and fluff with a fork. 

Source: Chelsie Kenyon - About.com

Salsa

Prep: 10 minutes + standing

Makes: 3 cups

5 tomatoes

2 Tbsp coriander or mint

1/2 medium red onion

1 red chilli

2 cloves garlic

1/2 tsp salt

2 Tbsp lime juice

1/2 tsp ground black pepper

1/2 tsp sugar

1) Core and finely chop the tomatoes.  Finely chop the coriander or mint and finely dice the red onion.  De-seed and finely mince the chilli. Chop the garlic finely and blend to a paste with the salt using the flat side of a heavy knife. 

2) Mix all the ingredients together in a bowl and leave to stand for at least 30 minutes before serving to allow the flavours to develop.  Keep the salsa, covered, in the fridge and eat within 3 - 4 days. 

Source: Annabel Langbein - The Free Range Cook