Tumbleweed Rice

Name: Tumbleweed Rice
Ingredients: 3 Tablespoons Extra Virgin Olive Oil, Divided; 2 cups White Rice; 1/2 cups Carrot, Peeled, Diced; 1/2 cups Celery, Diced; 1/2 cups Red Onion, Diced; 1 Tablespoon Garlic, Minced; 3-1/2 cups Water; 2 Tablespoons Lime Juice, Freshly Squeezed; 1/8 teaspoons Saffron; 2 leaves Bay; 1/3 cups Cilantro, Chopped

11 ingredients

4 steps

Ingredients

3 Tablespoons Extra Virgin Olive Oil, Divided
2 cups White Rice
1/2 cups Carrot, Peeled, Diced
1/2 cups Celery, Diced
1/2 cups Red Onion, Diced
1 Tablespoon Garlic, Minced
3-1/2 cups Water
2 Tablespoons Lime Juice, Freshly Squeezed
1/8 teaspoons Saffron
2 leaves Bay
1/3 cups Cilantro, Chopped

Directions

1

Heat 2 tablespoons of the oil over medium heat. Add the rice and cook for 3-4 minutes, stirring occasionally, until the grains are opaque. Stir in the carrots, celery, onion and remaining oil. Cook for an additional 3-4 minutes.
2

Stir in the garlic and cook for 1 minute more. Add the water, lime juice, saffron and bay leaves and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes. Finished rice will be fluffy and fragrant.
3

Give the rice a stir before serving as the vegetables may have settled out. Remove the bay leaves, top with cilantro and serve immediately.
4

Recipe adapted from Santa Fe School Of Cooking: Flavors Of The Southwest.