Spanish-Style Jasmine Rice
An old favorite, this recipe combines fragrant Thai Hom Mali Rice with Spanish flair.
Recipe created by Chef Sita, Co-Host of An Organic Conversation
1 cup Alter Eco Thai White Jasmine Rice
2 tablespoons extra virgin olive oil
1 small onion, small diced
1 garlic clove, minced (more if you like a stronger garlic flavor)
1 ½ cups water
1 8oz can or jar of organic tomato sauce
1 teaspoon unrefined sea salt
1. In a fine mesh colander, rinse the rice well under cool running water. Allow to drain and set aside.
2. In a medium saucepan, heat 1 tablespoon of olive oil. Add the onions and sauté until translucent. Then add the garlic and sauté a while longer until fragrant. Pour in the water and whisk in the tomato sauce until there are no lumps of tomato sauce remaining. Stir in the salt. Cover and bring to a boil.
3. Meanwhile, heat the remaining olive oil in a medium sauté pan. Add the rice, and over medium-low heat sauté the grains until their floral aroma develops. Take care to stir the grains frequently so that none of them burn.
4. When the water has come to a boil, carefully spoon the rice into the water. Bring to a simmer, cover, and cook for 20 minutes. The rice is done when the grains are soft and chewy and no longer have any crunch to them.
5. Remove the saucepan from the burner. Using two forks, fluff the rice. Serve hot. Garnish with sliced spring onions or fresh cilantro leaves.