After a really long work day, we always look forward to an easy and comforting dinner. For us, tacos always fit the bill. This week, we went super-simple with Avocado Tacos. You don’t really need a recipe for these tacos, but we did want to share the Ricolicious recipe that we’ve adapted from Tacolicious. We can’t say enough good things about this cookbook; we’ve prepared most of the taco recipes along with this rice dish and frijoles borrachos (“drunken beans”).
- 1/4 cup vegetable oil
- 1 bunch green onions chopped fine
- 2 tsp fresh ginger minced
- 2 cups long-grain white rice
- 2 1/2 cups water
- 1 1/2 cups canned tomato puree
- 2 1/2 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 bay leaf
- 1 tbsp Kosher salt
- 1 1/2 tsp freshly ground black pepper
- Preheat your oven to 350 degrees F. Heat the vegetable oil over low heat in a Dutch oven (or any heavy oven proof skillet with a lid). Add the green onion and minced ginger and cook until soft, about 5 minutes.
- Add the rice and continue to cooking, stirring with a wooden spoon occasionally until the rice is lightly browned; about 10 minutes. Think of this part as lightly “toasting” the rice.
- Add the water, tomato puree, and all seasonings. Simmer, uncovered, for about 10 minutes. Then cover the Dutch oven and place it in the oven.
- Cook for about 40 minutes, until the liquid is absorbed and the rice is tender. Remove from the oven and let the rice sit in the Dutch oven, covered, for 5 minutes. Then uncover and let sit for 5 more minutes. Fluff with a fork (the aromas that will waft from the rice into your nose will be amazing) and serve. Enjoy!