Rice is an incredible grain staple that you’ll find at just about every restaurant! Spanish, Asian, Lebanese, and Mexican cuisine rely on rice to compliment many classic dishes. In 1991, September was proclaimed National Rice Month by President George Bush. According to the USA Rice Federation, National Rice Month celebrates America’s rice harvest and honors the contribution go the U.S. rice industry to America’s economy. While rice itself may not be that exciting, it is the grain’s versatility that makes it a chef’s best friend! Spice up your restaurant’s rice plate with this incredible recipe! Make it a main dish by adding 2 cups of cooked shrimp or chicken 5 minutes before die is finished cooking.
Tomato and Cumin Rice ( Serves 6 to 8 )
- 2T Butter
- 2T Finely Chopped Shallots
- 1t Ground Coriander
- 1t Cumin, toasted and ground in a spice grinder
- 1C Basmati Rice
- 2C Chicken Stock
- 1 (14 1/2 oz) Can of Diced Tomatoes with Green Chiles (for a milder flavor, use unflavored tomatoes)
- 1T Chopped Fresh Cilantro
- Salt and Pepper, to taste
- In a heavy saucepan, heat butter over medium heat. Add shallots and sauté until soft and translucent (3 minutes). Add coriander and cumin and cook for 1 minute more.
- Add rice and cook until rice takes on a nutty color and is well coated (5 minutes).
- Add chicken stock and bring to boil. Add tomatoes and their liquid, cover, lower heat, and simmer until all the liquid is absorbed (25 minutes).
- Add cilantro and season to taste with salt and pepper.
We would love to hear from you: How do you use rice at your restaurant?