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Arroy a la Mexicana Mexican Rice Mushroom Quesadillas with Fresh Tomatillo Salsa

BROADCAST DATE: 08/31/03

Arroy a la Mexicana Mexican Rice
From the Kitchen of:
Veronica Macciess of Sinaloa Hawaiian Tortillas, Inc.

2 Tbs. vegetable oil
1 c. long grain rice
2 Tbs. small onion, finely chopped
2 tsp. garlic cloves, peeled and finely diced
6 Tbs. tomato sauce
1/4 tsp. dry oregano
1/8 tsp. salt
1/8 tsp. black pepper
2 c. chicken broth

In a heavy pan, place oil and allow to heat well on medium high heat. Once the oil is hot, put the rice into the pan and begin to stir. Continue stirring regularly until the rice begins to turn from a clear translucent to white color. At this point, toss in the onions and stir for 1 minute or until soft. Add the garlic and continue to stir until rice begins to turn a very light brown. At this point add the tomato sauce, stir for about 2 minutes and slowly incorporate the hot chicken broth. Continue stirring to incorporate all materials well. Taste for salt & pepper and toss in a pinch of oregano. Allow to boil, cover, reduce heat medium low and simmer for 20 minutes. Once covered, DO NOT TAKE LID OFF

Note: While the rice if frying, heat the chicken broth and maintain heated until called for.

Mushroom Quesadillas with Fresh Tomatillo Salsa
From the Kitchen of:
Veronica Macciess of Sinaloa Hawaiian Tortillas, Inc.

Sinaloa Hawaiian Tortillas
Mushrooms
1 pkg. 8 oz. Hamakua Heritage Farm Mushrooms, Hon-Shimeji Brown, Alii Oyster or Grey Cluster Oyster
3 Tbs. butter, salted
1 Tbs. onion, finely chopped
1 Tbs. green onion, finely chopped
1 tsp. serrano or jalapeno, finely chopped
1 tsp. garlic, minced
1 tsp. dry oregano
1/4 tsp. Hawaiian salt
dash of freshly ground pepper

In a frying pan, melt the butter then add garlic, onion and serrano/jalapeno for approximately 2 minutes. Sauté until soft. Toss in the mushrooms and sauté together for another 2 minutes, tossing every minute or so. When the mushrooms just begin to give off a liquid, stir in the green onions, oregano, salt and pepper for 1 minute. Remove from heat. Heat Sinaloa Hawaiian corn or flour tortilla then place about 2 Tbs. of mixture in center and fold in half. Garnish with fresh salsa tomatillo.

Sauce
1 lb. tomatillos, husked and rinsed
1 onion
4 tsp. serrano or jalapeno
4 cloves garlic
1/2 sprig fresh chopped cilantro
4 c. water
1/2 tsp. Hawaiian salt
1 Tbs. chopped green chili (It's Chile in Hawaii)

In a saucepan over medium heat, add water, tomatillos, 1/2 onion, 2 cloves garlic and 1 jalapeno. Make sure there's enough water to cover ingredients. Cook until tomatillos are soft. Cool, drain and reserve cooking water. Transfer to blender or food processor. Add 1/2 onion, 2 cloves garlic, 1 jalapeno, cilantro, salt and the reserved cooking water into a blender until smooth. Pour into a bowl.

Place a Sinaloa Hawaiian Tortilla on a hot griddle or pan to warm. Spoon some Hamakua Mushrooms just below the center of the tortilla. Fold other half of the tortilla over the filling and turn once to warm. Serve with green salsa.