Mexican Skillet Rice

Made with old-world care, this dish is as delicious as it looks. 

At the Victory Ranch Men's Shelter in San Marcos, Texas, people who sign up to work in the soup kitchen, but have no cooking abilities, get paired up to work with Maria. This was the case in the late 90's when I was a college freshman.

Maria was a small, quiet woman, with an incredibly gentle demeanor. Anywhere else in the world besides the kitchen, she was so unassuming you'd easily over look her. Not in the kitchen. In the kitchen, Maria was a food maestro. Chopping knives and water kettles submitted to her will with the lightest touch and amazing, delicious food was produced as if no effort were required. I asked Maria about her recipes once, since she often cooked for groups of 50 or more but all from memory, no written recipes were to be found. She tapped her temple, smiled and replied as if the next four words explained her entire philosophy on food, "I make Mexican food."

Ever the curious adolescent, I pressed Maria for details. What I received was the longest answer I ever heard Maria say, and ever would. Maria told me she was from Piedras Negras, just across the boarder. She learned to cook from the other women in her family and never she'd never seen a recipe card in her life. She even laughed when I asked about them. Cooking is from the heart, she told me, and that's where the recipes are written. Real Mexican cooking was about taking simple ingredients and making beautiful food.

Under the Eden Tree we couldn't agree more with Maria. While the recipes found here are written on more than memory, they're penned in the heart. I encourage you to take the recipe below and make it your own. Think about the flavors and textures your family loves and add or subtract ingredients to please them. Maybe your clan would appreciate if you added a cup of peas instead of corn. The best dish is the one that puts a smile on the face of those your serving.

Ingredients:
1 tablespoon of Olive Oil
1 medium White Onion, finely chopped
1 medium Red Bell Pepper, finely chopped
1 tablespoon of minced Garlic
1 can of organic Black Beans, drained and rinsed
1 cup of frozen Corn
1/2 teaspoon of Sea Salt
1/4 teaspoon of Cumin
2 cups of uncooked Brown Rice
2 cups of Chicken or Vegetable Broth
2 cups of Medium Salsa
1 cup of water
2 large Tomatoes, sliced 1/4"
8oz of Cheddar Cheese or Vegan Cheese Substitute
1 container of plain Greek Yogurt and chopped Cilantro for garnish


Directions:
Preheat your oven to 300*F.

Prepare your rice first, by bringing the broth, water, and 2 cups of Medium Salsa to boil. Add the brown rice and allow to simmer over medium-low heat until all the liquid is absorbed (about 30 mins). The rice can cook while you prepare all the remaining ingredients.

In a large pot, saute the onions, bell pepper and garlic in the olive oil until the onions go clear. Add in the black beans, corn, salt and cumin. Turn off the heat and allow the bean mixture to warm in the pan.

Your brown rice should be ready. Add the rice and bean mixtures together, and pour them into a 3" deep baking dish. Line the top of the Mexican rice with a layer of thin tomato slices and cover with the cheese. Bake for 15 minutes, or until the tomatoes are warmed through.

Serve by topping with a scoop of Greek yogurt and a sprinkling of fresh Cilantro.

This recipe is:
- Vegan/Vegetarian
- Gluten-Free