| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 8g | 1g | 70g |
| sugars | fibre | protein | salt |
| 5g | 2g | 12g | 0.5g |
While Charleston, South Carolina – the place I hold dear to my heart – is steeped in Southern classics like biscuits and fried chicken, I can’t resist the allure of exploring diverse culinary landscapes. This passion of mine has led me to my latest favorite: Papalo-infused Mexican Rice. It’s a delightful mélange of fresh ingredients combined with fragrant herbs; all intermingling to create a masterpiece that’s as aesthetically pleasing as it is delectable. Papalo-infused Mexican Rice is more than just a dish, it’s a fantastic tale of craving and satisfaction, tradition and fusion, home and afar all served on a plate.
Nutritional Symphony
Food can make us happy, but the real delight stems from knowing it’s nurturing our body as well. The combination of fresh vegetables and herbs in this dish provides an array of vitamins and minerals necessary for optimal health. The use of olive oil imparts both flavor and health benefits. It’s an excellent source of Omega-3 fatty acids and antioxidants, known for their heart-healing powers. Moreover, the cumin seeds in this recipe are a fabulous source of iron and add an earthy warmth that complements the rest of the ingredients beautifully.
A Spoonful of Harmony
As you dive into each bite of the Papalo-infused Mexican Rice, there’s an eloquent symphony of flavors dancing on your palate. The mouthwatering combination of the finely chopped onions, bell peppers, and jalapeno pepper (optional, for those who prefer a little extra heat) harmoniously blend with the succulent tomatoes, the crunch of the corn, and the sweet surprises of the peas. All these, layered with the delightful undertones of the cumin seeds, salt, black pepper. But it’s the vibrant papalo leaves that truly steal the show, their unique aroma flooding your senses, leaving an aftertaste of something borderline citrusy and minty.
Enjoy it as a solo star or pair it with a variety of dishes like Pollo Estofado or Chiles Rellenos for an authentic Mexican meal. It fits well with most seacoast-inspired dishes too. Drawing on my own palate, having spent years in Charleston, I can safely say this colourful rice dish would be the perfect sidekick to a fresh Low Country Boil as well.
Bringing a touch of Mexico into my Southern kitchen with this Papalo-infused Mexican Rice has been a delightful adventure. Every bite is a delicious surprise, making it an instigator of cheer, a promotor of good health, and an ambassador of cultural exploration on a plate. I hope you find the same joy in making and eating it.
What You’ll Need
- 2 cups of long-grain white rice
- 4 cups of chicken broth
- 1 cup of fresh papalo leaves
- 1 large white onion, finely chopped
- 2 cloves of garlic, minced
- 1 large ripe tomato, finely chopped
- 1/2 cup of mixed bell peppers, finely chopped
- 1/2 cup of corn kernels
- 1/2 cup of pea
- 1 jalapeno pepper, finely chopped (optional)
- 2 tablespoons of olive oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Method
Step One
Start by rinsing the long-grain white rice under cold water until the water runs clear. This will help to remove any excess starch and prevent the rice from becoming too sticky when cooked.
Step Two
In a large skillet or saucepan, heat the olive oil over medium heat. Add the cumin seeds and cook for about 1-2 minutes until they release their aroma.
Step Three
Add the finely chopped white onion, garlic, mixed bell peppers and jalapeno pepper if using. Cook, stirring often, until the onions become translucent and the peppers soften, about 5 minutes.
Step Four
Now add the chopped tomato to the skillet. Continue to cook for another 5 minutes, until the tomatoes have softened and their juices have evaporated.
Step Five
Add in the rinsed rice and stir to combine with the vegetables. Cook for a few minutes, until the rice begins to turn golden in color.
Step Six
Pour in the chicken broth, corn kernels and peas. Season with salt and pepper, stir well, and bring the mixture to a boil.
Step Seven
Once your mixture is boiling, reduce the heat to low, cover the saucepan, and let it simmer until the liquid is completely absorbed and the rice is tender. This should take about 20 minutes.
Step Eight
In the meantime, finely chop the fresh papalo leaves. Once the rice is cooked, remove the saucepan from the heat and stir in the chopped papalo. Let it sit covered for about 5 minutes to allow the flavors to meld together.
Step Nine
Your Papalo-infused Mexican Rice is ready to serve! Enjoy it as a side dish with your favorite Mexican main or on its own as a hearty vegetarian meal.
