Yields 2 cups
INGREDIENTS
3 Tbsp olive oil
3 Tbsp flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 Tbsp ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
1 tsp ground cumin
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp salt, to taste
Pinch of cinnamon (optional but recommended)
2 Tbsp tomato paste
2 cup vegetable broth
1 tsp apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
INSTRUCTIONS
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
Perfect White Rice
1. RINSE THE RICE.
Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.
2. ALWAYS REMEMBER 1:2.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.
3. BRING WATER TO A BOIL.
Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.
4. GET A STEADY SIMMER.
After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
Perfect White Rice
1. RINSE THE RICE.
Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.
2. ALWAYS REMEMBER 1:2.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.
3. BRING WATER TO A BOIL.
Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.
4. GET A STEADY SIMMER.
After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
5. DO NOT TAKE OFF THE LID.
Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!
6. ALWAYS CHECK AT 18 MINUTES FOR WHITE RICE.
I always set a timer for 18, knowing that it probably will be perfect, but could need another minute or two. Let the rice be your indicator, not the water. If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice? Check at 30 minutes.)
7. LEAVE IT ALONE!
Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
8. FLUFF IT UP.
Use a fork. Easy peasy.
If you have a rice cooker, the game is a lot easier. Use the same magic ratio and throw everything into the rice cooker, which does all the work for you. When the machine says it's ready, the same "leave it alone" and fluffing instructions apply.
Burritos
Yields: 6
INGREDIENTS
1 Tbsp extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 cup shredded rotisserie chicken
1-2 cup enchilada sauce
Juice of 1 lime
kosher salt
Freshly ground black pepper
can black beans, drained
2 cup cooked white rice
1 cup extra old white cheddar cheese, grated
1 cup Monterey Jack cheese, grated
6 large flour tortillas
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Chopped cilantro, for serving (optional)
INSTRUCTIONS
Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste.
Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
Garnish with cilantro and serve with sour cream and hot sauce, if desired.
Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!
6. ALWAYS CHECK AT 18 MINUTES FOR WHITE RICE.
I always set a timer for 18, knowing that it probably will be perfect, but could need another minute or two. Let the rice be your indicator, not the water. If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice? Check at 30 minutes.)
7. LEAVE IT ALONE!
Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
8. FLUFF IT UP.
Use a fork. Easy peasy.
If you have a rice cooker, the game is a lot easier. Use the same magic ratio and throw everything into the rice cooker, which does all the work for you. When the machine says it's ready, the same "leave it alone" and fluffing instructions apply.
Burritos
Yields: 6
INGREDIENTS
1 Tbsp extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 cup shredded rotisserie chicken
1-2 cup enchilada sauce
Juice of 1 lime
kosher salt
Freshly ground black pepper
can black beans, drained
2 cup cooked white rice
1 cup extra old white cheddar cheese, grated
1 cup Monterey Jack cheese, grated
6 large flour tortillas
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Chopped cilantro, for serving (optional)
INSTRUCTIONS
Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste.
Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
Garnish with cilantro and serve with sour cream and hot sauce, if desired.
